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VEGETABLE BURGERS Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the Burgers:
10 to 12 buns
For the Filling:
Cucumber slices
Tomato slices
Lettuce leaves
Tomato Ketchup
Mustard Seeds
For the Salad:
3 teacups shredded cabbage
2 grated carrots
200 grams (7 oz.) fresh cream
3 teaspoons sugar
1 teaspoon mustard powder
1 1/2 teaspoons salt
3 tablespoons salad oil
For the Vegetable Cutlets:
4 teacups mixed boiled vegetables
3 boiled and mashed potatoes
2 slices bread
2 teaspoons chilli-ginger paste
2 teaspoons lemon juice
1 teaspoon garam masala
Salt to taste
Bread crumbs
Oil
| | METHOD | For the Vegetable Cutlets:
Dip the bread slices in water for a few seconds. Squeeze out the water.
Mix the vegetables, potatoes, bread, paste, lemon juice, garam masala and salt and shape into small flattened rounds.
Sprinkle bread crumbs all over.
Cook on a tawa (griddle) with oil.
For the Salad:
Beat the cream with the sugar.
Add the remaining ingredients and mix thoroughly. Chill.
How to Serve:
Cut each bun horizontally into two.
Spread a little tomato ketchup and mustard sauce on the lower half.
Place a lettuce leaf and vegetable cutlet on top.
Spread a little salad and put a few cucumber slices and one tomato slice on top.
Cover with the upper half of the bun.
Heat below the grill for a few minutes.
Repeat with the remaining buns, cutlets, salad and filling.
Serve hot in folded napkins.
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