- Grated boiled potatoes.
- Chopped coriander
- Turmeric powder
- Ginger-Garlic paste
- Cumin seeds
- Red chillie powder
- Broken cashews
- Coriander powder
- Bread crumbs
- All purpose flour
- Chopped boiled vegetables.
- Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
- To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
- Add the broken cashew nuts and ginger-garlic paste, a little turmeric powder, coriander, coriander powder and chillie powder. Saute over low heat until roasted.
- Add the chopped squeezed vegetables with some salt and sauté until the mixture is dried further.
- Transfer the cooked mixed vegetables into the grated boiled potatoes. Mix well. Add the juice of half a lime.
- Finally add enough bread crumb mix to produce a dry mix which still holds together.
- Now make the cutlets by rolling an amount into a ball or croquette shape. The shape is not important and can be burger sized and shape which facilitates a veggie burger product.
- Coating the cutlets in breadcrumbs is done by one of two methods. Either and egg wash dip and immediately roll the cutlet in the crumbs or make a slurry with general purpose flour and water and quickly dip the cutlet into this and immediately roll in the breadcrumbs. The choice of method probably determined by personal preference for egg or not.
- Deep fry in hot oil 180oC (355oF) until golden brown. Turn the cutlets while they're frying to ensure even cooking and colour appearance.
- Serve with ketchup or chutneys or can be served in a fresh burger bun with all the burger trimmings.