Distinguished Vegetarian Cuisine With Flavours From Around the World.
Still keeping it between slices, I have beautifully spiced paneer and mix vegetable burgers. If burgers and Buns are not your thing than just roll them in small balls – deep fry and pop them into a plain gravy of your choice.
Preparation: 30 minutes Cooking time: 30 minutes Make 4 regular burgers & 10 cocktail burgers
250g paneer (grated or finely crumbled)
¼ cup cubed potatoes boiled and mashed
½ tsp (2.5ml) yellow asafoetida
1-2 green chillies finely chopped
1 cup (25ml) mix vegetable cut into small pieces (broccoli, cauliflower, carrots & peas)
1 tsp (5ml) salt
1 tsp (5ml) coriander powder
½ tsp (2.5ml) cumin powder
½ tsp (2.5ml) garam masala
1 tsp ( 5ml) turmeric powder
1 tbsp (5ml) besan flour
½ cup (125ml) fresh bread crumbs made from 1 slice white bread
1 tbsp (15ml) corn flour
Oil for shallow frying
4 buns of your choice
Small head Lettuce
1 small onion finely sliced (optional)
1 large tomato thinly sliced
Let’s Cook 🙂
First start by steaming the vegetable for a few minutes until soft. Next, heat some oil in a pan, once hot add the asafoetida and chillies followed by the vegetable and salt – give it a good mix.
Toss in the coriander powder, cumin powder and turmeric powder. Give it a good mix and sauté for a few minutes. Once cooked remove from the heat and allow to cool down.
Crumble or grate the paneer into a bowl.
Add the mashed potato
Toss in the sautéed vegetable – give it a good mix.
Add the besan flour, breadcrumbs and cornflour – gently mix this in.
Divide the mixture in small balls and flatten into mini or regular burger size patties
Fry for a few minutes on medium heat on both sides.
Assemble the burgers by adding some lettuce, onions rings, a slice of tomato, the paneer burger and a dollop of mayonnaise.
Note: if the mixture is too wet and sticky add more bread crumbs and another tablespoon besan flour.