Vegetable Burger ( Snack)
by Tarla Dalal
Added to 647 cookbooks
This recipe has been viewed 332441 times
Any time is burger time! A quick snack that you can grab on-the-go or make in a jiffy, but capable of satiating a hungry tummy, the Vegetable Burger has stood the test of time and remained a favourite across continents for years. Resplendent with a deep-fried vegetable cutlet, topped with coleslaw, tomato ketchup and crispy vegetables like lettuce, tomato and cucumber, not to forget that slice of cheese, which makes it all the more sumptuous.
- Combine all the ingredients in a deep bowl, mix well and mash lightly.
- Divide the mixture into 6 equal portions and roll each portion into a 75 mm. (3”) diameter round cutlet.
- Roll the cutlets in cornflour till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick kadhai and deep-fry, 2 cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Divide the coleslaw into 6 equal portions and keep aside.
- Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle).
- Apply a little spread on the buttered side of all the bun halves.
- Place a lower halve of the burger bun on a clean, dry surface with the buttered-spread side facing upwards.
- Place 1 lettuce leaf, a cutlet and 1 cheese slice over it.
- Now place a portion of the coleslaw over it, finally place 3 cucumber slices, 3 tomato slices, 2 onion slices and sprinkle a little salt and pepper evenly over it.
- Cover it with the upper halve of the burger bun with the buttered-spread side facing downwards and press it lightly.
- Repeat steps 3 to 7 to make 5 more burgers.
- Serve immediately.
Nutrient values per burger
|Energy|| 417 kcal|
|Fat|| 18.5 gm|
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