Sunday, April 1, 2012

Veggie Burger

Most Fridays I try to make something different from the usual rice or roti based menu. This Friday I made Veggie Burgers & Dahi Vada for dinner. I had a fresh batch of mint-coriander chutney that I made that morning. I also had bought these goldfish bread that I was sure my son would love. So, the decision for veggie burgers was a fairly natural one to make. Since the burgers were pretty simple to make and I used the food processor to slice up the vegetables, dinner was an easy thing to put together. It was filling, yet left us feeling light!

Preparation: 30 minutes         Serves: 2


Sandwich Bun/Bread - 2
Butter - 2 teaspoons
Mint Coriander Chutney - 4 tablespoons
Onion - 1, sliced thin
Tomato - 1, sliced thin
Cucumber - 1, sliced thin
Capsicum - 1, sliced thin
Chaat Masala - 2 tablespoons
Tomato Ketchup

For the patties:
Potatoes - 2, diced
Carrots - ¼ cup, diced
Peas - 2 tablespoons
Beans - ¼ cup, chopped
Coriander (Dhania) Powder - 2 teaspoons
Cumin (Jeera) Powder - 2 teaspoons
Amchur (Dry Mango) Powder - 1 teaspoon
Red Chilli Powder - ½ teaspoon
Nutrella Soy Granules - ¼ cup
Salt - to taste
Oil/Cooking Spray - for shallow frying the patties


  • Marinade the sliced onion, tomato, cucumber and capsicum with the chaat masala.

For the Patties:

  • Pressure cook all the vegetables for the patties with a little salt till the turn mushy. Let it cool.

  • Once they are cool enough to touch, add all the spices and salt along with the soy chunks and mix them together till they form a cohesive mix.

  • In a pan, put a little oil/cooking spray, take the vegetable mix, pat them into flat patties and shallow fry them.

  • When they get nice and brown on one side, flip them over and cook them on the other side.

  • Now, take the bread/bun slices, apply a little butter on each side and toast the outer sides lightly.
  • Apply chutney on both sides and lay out a patty on one side. Put the sliced veggies and some ketchup on top. Place the other bread/bun on top.

Serve with some more tomato ketchup.

For my kiddo, I skipped the chutney as it was too spicy and placed a cheese slice on top of the patty. I used the Pepperidge Farm goldfish bread instead of the regular ones I used for us.

Handy Tip: You could use freshly chopped green chillies and coriander (cilantro) in the patty mix. I did not because the chutney was spicy enough, and I did not need any more cilantro.
If the veggie mix feels a little wet, add some dry potato flakes or all purpose flour to absorb the moisture.
If you like, you could also use some lettuce in the bun.

Sending this across to Let's Make Sandwiches event hosted by  Nayna of
Show Me Your HITS-Series#3~Soy Recipes event hosted at Prabha's Cooking.


  1. Awesome preparation!!Looks very Colorful n Healthy too :)

    Thanks a lot for linking to my Event!!

    Prabha's Cooking
    Ongoing Event : HITS ~ Soy Recipes


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