2cupsMixed Vegetables ChoppedPotatoes, Cauliflower, French Beans, Carrots, Fresh Green Peas & Sweet Corn
½cupBoiled Chickpeas
2Burger Buns
¾teaspoonRed Chilli Powder
½teaspoonCurry Powder
½teaspoonCoriander Powder
½teaspoonCumin Powder
¼teaspoonTurmeric Powder
A Few Spring Onions
2tablespoonCorn Flour
½cupBread Crumbs
Oil to deep fry
Salt as needed
Water as needed
Iceberg Lettuce as needed
Eggless Cheesy Mayonnaise as needed
Onion Roundels as neededoptional
Cheese Slices as neededoptional
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Instructions
In a microwave safe bowl, add chopped vegetables and sprinkle some water. Microwave on high for 5-6 mins until the vegetables are soft. Make sure there is very less water content once the veggies are cooked. Slightly mash them and set aside.
Pulse the cooked chickpeas until coarse and set aside.
Make a thin paste out of corn flour and water. Set aside.
In a bowl, add the cooked & mashed vegetables, chopped spring onions along with coarsely ground chickpeas. Add turmeric powder, red chilli powder, salt, curry powder, coriander powder and cumin powder. Mix well. The veggie mix should form a ball.
To make the patties, divide the veggie mix into equal portions and make patties of 1 inch thickness by rolling the veggie mix tightly between your palms. The size of the patty should match the size of the burger bun. Dip the prepared patty in corn flour mixture and then coat it with breadcrumbs. Repeat this for one more time. Once all patties are made, set it in freezer for 10 mins.
Meanwhile heat oil for frying the veggie patty. Once hot, set on medium flame. Deep fry the burger patty in oil until golden brown on both sides. Cut the burger bun in half and slightly toast the bun until golden brown with little oil/butter.
To assemble the burger, spread the cheesy mayonnaise on both sides of the bun. Tear the ice berg lettuce into smaller chunks and set it on the base part of the bun. If using add sliced onions followed by the veggie patty and more lettuce/onions.
Serve hot with tomato ketchup!
Notes
Boiled chickpeas add to the texture and crispness of the veggie patty.
The vegetables can be boiled in pressure cooker but it is important to make sure there is very little moisture once cooked.
Instead of spring onions, regular onions can be used.
Freezing the patties will help in keeping the shape together and the breadcrumbs wont fall apart in oil.
Dip the patty in corn flour mix and bread crumbs for atleast two times to make a crisp outer coating.
To make the patty on tawa, heat a teaspoon of oil and toast on low flame until golden on each side. Add another teaspoon of oil if needed.
Patty can be also grilled in OTG at 180° C until golden brown on both sides.
Burger remains crisp when served hot.
I didn’t use any cheese slice but feel free to include it.