For the patty-
1 cup shelled green peas,
1/2 cup chopped carrots,
1/2 cup chopped capsicum,
1/2 cup cauliflower florets,
1/2 cup chopped cabbage,
2 meduim size potatoes; boiled and peeled,
1 small onion, chopped,
2-3 tbsp chopped coriander leaves,
1 green chilli, deseeded and finely chopped,
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp dhania powder (coriander powder),
1 tsp jeera powder (cumin powder),
1 or 2 slices of bread, soaked in water, squeezed and drained,
Salt to taste,
Oil for frying,
Fine savory or maida or bread crumbs.
For the burger-
Mayonnaise as per choice,
6-8 lettuce leaves,
Sliced onions and tomatoes as per choice,
Salt and pepper to taste.
Boil all the vegetables separately, or together according to their cooking time. In a bowl, mix all the vegetables and
potatoes and mash them. Add onion, coriander leaves, chopped green chilli, ginger-garlic paste, turmeric powder, red
chilli powder, coriander and cumin powder, salt, slices of bread and mix well. Prepare small balls and keep aside. Heat oil in a kadhai in case you want to deep fry the cutlets or heat oil in a fry pan. Dip and cover the balls with savoury or maida or bread crumbs and flatten them to give them a shape of a cutlet and fry them till they turn golden and crispy.
Cut the burger bread into two halves. Butter them and then heat them on a tava/griddle for a minute on the buttered side,
flip over and leave on the hot tava for half a minute. Remove, spread mayonnaise on both the halves, place lettuce leaf
on the base, place a patty over it, then sliced onions or tomatoes over the patty and sprinkle some salt and pepper if you like. Lastly spread the ketchup over it and place the other bread half over it. Your veg burger is ready to be served.
1. If you use maida for coating the cutlets, you can make a thin mixture of maida and water and dip the cutlets in this
mixture before frying.