Soya - Veggie Burger

Before proceeding towards the recipe, I would like to wish everyone a happy, peaceful and healthy new year.

When I thought of a sandwich with patty / cutlet,  the first thing that came to mind was a veggie burger and I didn't sit to ponder much about other options as I was fixated on this burger thing. My husband often prepares burgers at home with store bought soya patties and this time I thought to make them at home, of course throwing Indian touch. I didn't have the energy to make the buns also from scratch and so we settled with the ones we picked up from the store.

Now assembling the burgers is no rocket science and one can go with their preferred choice of ingredients to make the sandwich. I have used burger buns, lettuce, onion, tomato, cheddar cheese slice, soya - veggie patty with some mustard and ketchup in my burger sandwich. I am going to give the recipe for the patties below. If you feel that the following ingredients are not properly binding, feel free to add some bread crumbs.

Ingredients:

1 cup soya granules (or soya chunks)

1 potato (peeled and cubed)

1/2 cup finely chopped carrots and beans

1/4 cup toasted and skinned peanuts 

2 - 3 tbsp. minced cilantro

2 green chillies, finely chopped

Salt & chili powder to taste

1 tsp cumin powder

1 tsp lemon juice

1 - 2 Tbsp oil

Oil for shallow frying

Method:

* Soak soya granules / soya chunks in hot water for about 10 minutes and drain. If using soya chunks, cut them into tiny pieces or crumble them after soaking.
* Cook potato, beans and carrot together. Drain, cool and slightly mash them.
* Grind the toasted peanuts coarsely.
* Combine soya, mashed veggies, peanut powder and all the remaining ingredients (except the oil used to fry) in a mixing bowl. Adjust the seasonings / ingredients according to preference to form a stiff, coarse mixture.
* Heat 2 -3 tbsp. oil on a shallow nonstick pan over high heat.
* Pinch out a lemon sized portion of the mixture, shape into a patty / cutlet. 
* When the oil is hot, reduce the heat to medium and place the patty/cutlet in the hot oil. 3 - 4 cutlets can be cooked at a time depending upon the size of the pan.
* Cook until the bottom side of the cutlet turns golden brown. Flip the cutlets using a spatula and drizzle some more oil around the edges of them. Cook until the other side turns golden brown too. Transfer them onto absorbent towels.
* Repeat the steps with the remaining mixture.

This is my "Sandwich - Cutlet" post under "Combo Dishes" theme for BM#36. Check here to know what other marathoners are cooking.

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