Having grown up in India, I've never really taken to veggie burgers in the West. Instead of soybeans or grains, a veggie burger in India is actually made of vegetables, bound with mashed potatoes and bread crumbs. Try my version and you'll never look at a store-bought veggie burger the same way again.
- 1/2 pound medium russet potato (about 1 large), peeled, chopped into small pieces
- 2 ounces green beans (about 5), chopped into small pieces
- 2 ounces carrot (about 1 small), chopped into small pieces
- 4 ounces green cabbage (a small wedge), chopped into small pieces
- 1/4 cup peas, fresh or frozen
- 2 ounces cauliflower (about 3 florets), chopped into small pieces
- 2/3 cup water
- 1/2 cup fresh bread crumbs, if needed
- 1 cup + 1 tablespoon canola or peanut oil
- Va cup minced shallot
- 1 small green serrano chile, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne (optional)
- 1/2 cup rava (farina/cream of wheat) or fine; dry bread crumbs, for dusting
- 4 hamburger buns (optional)
Place the potato, green beans, carrot, cabbage, peas, and cauliflower in a large saucepan. Add the water and salt and bring to a boil. Reduce the heat, cover, and cook until the vegetables are completely soft?about 10 minutes. Let cool and mash well, but don't puree the mixture; a little lumpiness is fine. If it gets too loose, add some fresh bread crumbs.
In a small skillet, heat 1 tablespoon of oil over high heat and saute the shallot and chile until well browned?about 3 minutes. Stir in the, cumin, turmeric, and cayenne and saute for another minute.
When cool, mix into the mashed vegetables and taste for seasoning; add a little more salt if necessary. Form into 3y2-inch-wide and 1/2-inch-thick patties, coat with the dry rava, and set aside.
Heat the remaining 1 cup of oil in a large skillet until rippling. Lower in the patties and shallow-fry until browned on both sides - about 2 minutes per side.
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