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Wednesday, March 20, 2013

Mini Vegetable Burgers






Ingredients

6 mini buns/ burger buns
1/2 cup mayonnaise
2 tbsp mustard sauce
4 to 5 lettuce leaves
1 big tomato cut into slices
6 cheese slices


For vegetable cutlets:

3 medium potatoes (boiled and mashed)
1 medium onion finely chopped
1 carrot finely chopped
1 cup finely chopped cabbage
1 capsicum finely chopped
3 cloves of garlic finely chopped
2 green chili chopped
Salt to taste
1/2 tsp pepper
1 tsp roasted cumin powder
1 tsp red chili powder
1 tbsp soy sauce
1/2 cup chopped green coriander
1 bread slice soaked in milk and squeezed
1 egg
2 cups breadcrumbs
Oil for frying

Method:

  1. Heat 2 tbsp oil in a pan and add onion. Fry till soft and then fry garlic and green chili. When garlic is light brown add chopped carrot, capsicum, and cabbage along with salt, pepper, cumin powder, red chili powder, and soya sauce. Cook on high flame till veggies are cooked and dry.
  2. In a large bowl combine together mashed potato, cooked vegetables, soaked bread slice, egg, and chopped green coriander.
  3. Take a handful of veg mixture and form into cutlets. Roll each cutlet into bread crumbs and shallow fry.
  4. Slit the buns into half and spread mayonnaise and mustard on both sides of the bun. Keep a small lettuce, a slice of tomato, cheese slice and a fried cutlet on each bun and cover with another half of the bun.


Tips: Make cutlets according to the size of the buns. I had mini buns so I made mini-cutlets.

Serves 4

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