Preparation Time: 30 min. Cooking Time: 25 min. Serves 4
Ingredients:
750 grams Fresh Green Peas (without pods)
1 cup Big Carrot Very Finely Chopped
¾ cup Onion Very Finely Chopped
2 kg Potatoes
3½ cups of Fresh White Breadcrumbs (sides removed)
1 cup Golden Breadcrumbs (Ready made)
2 tbsp Oil
½ tsp Turmeric Powder
1½ tbsp Ginger Paste
2 tbsp Green Chilli Paste
Juice of 2 Lime
¾ tsp Taj Laving Masala
1½ tbsp Sugar
Salt to taste
Oil for Deep-frying or Air Fry
Method:
Peel, wash and cut the potatoes in quarters and steam them. Once steamed, mash the potatoes.
Meanwhile, add the green peas to a blender, grind until coarsely ground, and then set aside.
Heat the oil in a pan. Once hot, add the ground green peas, carrot, turmeric powder, ginger and green chilli paste, sugar, and salt. Mix well, and cook on low heat for 10 minutes, occasionally stirring to ensure they don't stick to the pan.
Add the onions, taj laving masala and lemon juice, mix well and cook for 3-4 minutes, then cool the mixture to luck warm. Shape the mixture into small balls of about 40 grams and set aside.
Take the mashed potatoes, add the fresh breadcrumbs, ¼ cup golden breadcrumbs, the juice of one lime, 1 tbsp of chilli paste, ½ tbsp sugar and salt.
Take some mashed potato and spread it in your palm. Place the pea mixture in and wrap the mashed potato around the ball using some water. Make it into a burger shape.
Spread some golden breadcrumbs on a plate, keeping the burger a bit wet. Press the burger in the golden breadcrumbs all around, and deep-fry it until golden brown.
To assemble the veggie burger:
Toast your buns, then spread a spoonful of mayo and ketchup, add some iceberg lettuce, a few slices of tomato and red onion, and then the burger. Top it up with chilli sauce, burger sauce, a slice of cheese, and the burger bun lid.
Enjoy hot with some chips on the side.
NB:
When Air-frying, spray or brush some oil on the burgers.
Using fresh green peas will dry out the texture, which you will enjoy more, rather than frozen peas, which will taste mushy.
You can also freeze this burger for 6-8 months. (don't fry them)
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