ITALIAN VEGETABLE PATTY

INGREDIENTS

  • Spinach ½ bunch
  • Oil 2 – 3 tbsp
  • Leek 1
  • Garlic 2 – 3 cloves
  • Mushrooms chopped ½ cup
  • Bean curd ½ packet
  • Ridge gourd 1 small
  • Potato boiled 1
  • Peas boiled ½ cup
  • Chickpeas boiled ½ cup
  • Chili powder 1 tsp
  • Coriander leaves ¼ bunch
  • Bread crumbs 1 cup
  • Turmeric ½ tsp
  • Coriander powder ½ tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Ice berg half
  • Cheese slices 4
  • Mayonnaise ½ cup
  • Burger bun 4

COOKING DIRECTIONS

Finely chop ½ bunch of spinach, 1 leek stick, ½ cup mushrooms, 1 small ridge gourd and 1 boiled potato.

Heat 2 tbsp oil in a wok, add 2 – 3 cloves of chopped garlic. Sauté till its color turn to brown.

Now add all the chopped vegetable with ½ packet of bean curd cut into cubes. Fry well for 3 – 4 minutes.

Put the steamed vegetables in chopper, process until well chopped.

Remove vegetable mixture in a bowl, add in 3 – 4 tbsp bread crumbs, salt to taste, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp turmeric and 1 tsp chili powder.

Mix very well, from thick round patties with the vegetable mixture.

Coat each patty with bread crumbs and shallow fry with a little oil until golden brown.

Cut each burger bun into two halves, spread inner side of each half with ½ tsp mayonnaise. Toast in a frying pan for a few minutes.

Finely chop half flower of ice berg. Add in salt to taste and ½ cup mayonnaise. Mix well.

Now put a patty on top of one slice of bun, top with 1 cheese slices.

Spread mayo iceberg on top and cover with the other half of bun. Serve with ketchup or chili garlic sauce.

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