| Recipe Name: Vegetable Burger |
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| Category: Snacks |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Burger buns |
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2 |
| Potatoes |
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60 g |
| Carrot |
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20 g |
| Peas |
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30 g |
| Bread slice |
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1/2 |
| Salt |
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1/2 tsp |
| Red Chilly powder |
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1/8 tsp |
| Garam Masala |
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1/4 tsp-1/8 tsp |
| Egg |
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1/4 |
| Bread crumbs |
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2 tbsp (for coating) |
| Fat |
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for frying |
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| For filling: |
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| Shredded cabbage |
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25 g |
| Mayonaise |
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2-3 tbsp |
| Onion slice |
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2 (25 g) |
| Tomato slices |
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2 (25 g) |
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| For filling: |
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| Tomato sauce |
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4 tbsp |
| Wafers |
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25 g |
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Method: |
- Boil all the vegetables and drain well.
- Peel potatoes and the peas. Mash all the vegetables.
- Dip the bread slice in water & squeeze.
- Mix seasoning and bread to the mashed vegetables.
- Shapes into two round cutlets, dip in beaten egg and coast with bread crumbs.
- Deep fry cutlets in hot fat till golden brown. Drain on brown paper.
- Cut buns into two halves (cross wise). Heat little oil in a non-stick pan and brown the cut buns slightly.
- Shred cabbage finely and mix with mayonnaise.
- Place a culet on half bun and spread a table spoon of tomato and onion on it and cover with the other half of bun. Secure the bun and cutlet with a tooth pick and wrap in a tissue paper.
- Serve with tomato sauce and wafers.
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Tags:
Vegetable Burger, bread , vegetables , bun , brown , two , dip , drain , cutlets , paper , tomato , half , buns , cut , mix , little , heat , wise , cross , oil , non-stick |
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