Vegetarians are not deprived of burgers!! You can make these cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying these cutlets add to the flavour of the burger.
Preparation time: 20 minutes
Cooking time: 25 minutes
500 g potatoes
350 g finely chopped carrot, cauliflower, green and red capsicums
2 fresh red chillies, finely sliced
2 medium onions, finely chopped
2 cloves garlic, minced
2-cm ginger, minced
3 tablespoons finely chopped coriander leaves
1 sprig of curry leaves, finely chopped
1 teaspoon fennel seeds, coarsely pounded
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon chilli powder
2 medium eggs
Ghee or butter for pan frying
4 hamburger buns, split and toasted
2 tablespoons melted ghee or butter
4 slices cheese
100 g mixed salad leaves or lettuce leaves
8 slices tomatoes
4 tablespoons mayonnaise
- Place whole potatoes into a pan of water and boil till soft. Drain. Peel and discard skin.
- Mash the potatoes in a mixing bowl.
- Add the next 13 ingredients and combine well.
- Shape the mixture into 100 g balls and flatten it to resemble a meat burger.
- Heat a shallow frying pan.
- Place a few tablespoons of the ghee or butter and fry about potato burgers on both sides till golden brown.
- Drain them on kitchen paper towels.
- Brush the toasted buns with melted ghee or butter.
- Place a slice of cheese on one half of each bun. Melt under a hot grill.
- Arrange the salad leaves or lettuce and tomato slices on melted cheese.
- Top with fried cutlet; spread a little mayonnaise and then top with other half of bun.
- Serve immediately.