INGREDIENTS

For vegetable burgers :
12 buns
12 thick tomato slices
12 onion rings
12 salad leaves
butter to fry
tomato ketchup to serve

For the vegetable cutlets :
3 potatoes
3 carrots
250 gms french beans
500 gms cabbage
2 tbsp ghee
2 to 3 onions
¼ tsp haldi powder
1 tsp chilli powder
3 tbsp maida
2 tbsp coriander, chopped
2 to 3 green chillies, chopped
bread crumbs
ghee for frying
salt to taste
 

METHOD
For the vegetable burgers :
Divide the buns horizontally into 2. Heat the butter in a frying pan. Cook the buns for about 3 to 4 minutes on each side.

For the vegetable cutlets :
Cut all the vegetables finely. Heat the ghee in a vessel and sauté the onions for 1 minute. Put the haldi powders, chilli powders and salt and continue to cook until the vegetables are cooked. Sprinkle the maida on the vegetables, mix and cook again for a few minutes. Mash the vegetables. Put the coriander and green chillies and mix properly. Shape into cutlets. Roll in bread crumbs and shallow fry in ghee. Ready to serve hot with tomato ketchup.

How to serve :
On each half bun, put a salad leaf, then a vegetable cutlet. Top with a tomato slice and onion ring. Sprinkle tomato ketchup and cover with the other half bun. Serve hot infolded paper napkins with potato wafers.