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Recipe Name: Vegetable Burger  
Category: Snacks


Prep Time Cook Time Serves



Burger buns   2
Potatoes   60 g
Carrot   20 g
Peas   30 g
Bread slice   1/2
Salt   1/2 tsp
Red Chilly powder   1/8 tsp
Garam Masala   1/4 tsp-1/8 tsp
Egg   1/4
Bread crumbs   2 tbsp (for coating)
Fat   for frying
For filling:
Shredded cabbage   25 g
Mayonaise   2-3 tbsp
Onion slice   2 (25 g)
Tomato slices   2 (25 g)
For filling:
Tomato sauce   4 tbsp
Wafers   25 g


  • 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.

Tags:   Vegetable Burger, bread , vegetables , bun , brown , two , dip , drain , cutlets , paper , tomato , half , buns , cut , mix , little , heat , wise , cross , oil , non-stick
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 no
Amount Per Serving
Calories 352 Calories from Fat 117
% Daily Value'
Total Fat  13 28.8
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  924 38.5
Total Carbohydrate  42.4 13
Dietary Fiber   2.1 7
Sugars   2.1  
Protein   9.5
Vitamin A   823   * Vitamin C   33.9
Calcium   89.7 * Iron   2.6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs