Veggie Burger

Ingredients

For one portion 

• ⅓ cup blanched green peas
• 1-2 French beans, roughly chopped and blanched
• 1 small carrot, roughly chopped and blanched
• ⅓ cup blanched corn kernels
• ½ small cauliflower, roughly chopped and blanched
• 2 medium potatoes, boiled and peeled
• 1 burger bun
• 1 green chilli
• 4-5 garlic cloves
• 1 inch ginger, roughly chopped
• Salt to taste
• Black pepper powder to taste
• 2 white bread slices
• Breadcrumbs for coating
• Oil for deep-frying
• Butter for applying
• 1-2 tablespoons mayonnaise
• 1 tablespoon green chutney
• 1 cheddar cheese slice
• 1 Iceberg lettuce leaf, shredded
• ½ medium onion
• 2 tomato slices + for serving

Method

1. Mix together green peas, French beans, carrots, corn kernels and cauliflower in a chopper and finely chop the vegetables. 
2. Add green chilli, garlic cloves and ginger and finely chop. 
3. Transfer to a bowl. Grate in potatoes, add salt and pepper powder and mix well. 
4. Crumble bread slices, add to the bowl and mix well. 
5. Shape the mixture into a patty and coat with breadcrumbs. 
6. Heat sufficient oil in a kadai. Deep-fry the patty till golden brown and crisp. Drain on absorbent paper. 
7. Slice burger bun horizontally. 
8. Heat a non-stick tawa, place the slices on it and toast till crisp. Apply some butter to the slices and toast for a few more seconds. Remove from heat and set aside. 
9. To make chutney mayonnaise, mix together mayonnaise and green chutney in a bowl. 
10. Place a cheese slice on the base half of the bun and top with some lettuce. 
11. Slice an onion and sprinkle salt over the slices. Place them on the lettuce, top with chutney mayonnaise, patty, tomato slices, some more chutney mayonnaise and cover with the top half of the bun. Serve immediately with crisps, tomato slices and lettuce leaves.