A healthy vegetarian version of the all-time favourite.
Burger Buns 2
Butter 2 tsp
Tomato ketchup 2 tsp
Cheese Slice 2 (optional)
Tomato slices 2
Cucumber slices 2
Potato 2, boil and mash
Mixed Vegetables 1 cup, chop fine
Paneer/Cottage Cheese 1 cup, grate
Ginger ½ tsp
Green chili 3, minced
Corn flour 2 Tbsp
Bread crumbs 3 Tbsp
Green Coriander 2Tbsp, chop finely
Lemon juice ½ tsp
Salt to taste
Boil and mash the potatoes.
Stir fry the vegetables in 2 tsp oil with ginger, chili, and salt. Take off heat.
Mix in the paneer, bread crumbs, corn flour, coriander and a squeeze of lemon juice.
Mix well and shape into patties.
NOTE: The patties may be stored in the fridge for 3 days. Line a container with butter paper and arrange patties in it. Cover with another butter paper. Use as and when you want to make patties/burgers.
Deep fry 2 patties. [Shallow fry in a pan. (OR) Bake until done - 25 minutes, brushing the tops with oil.)]
Slice the buns, butter both sides and warm them.
Spread tomato ketchup on the cut sides.
Arrange cheese slice, lettuce, sliced cucumber and tomato on top of the patties. Cover with the other half of the bun. Use a toothpick to help hold them together.