Vegetable Burgers

 We have our good days and bad days, don't we all? In my case I would call it mood swings crossing the mid forties very soon...doesn't sound right when I say it aloud but hey am 18 till I die!!! The husband was in his element this morning and dashed out to the green grocer's because I had a recipe to share. In came in the potatoes(which we try to avoid and is at home only on request), carrots etc. which I didn't have at hand for the recipe in my head.

I am glad he slept alright( he usually has a terrible time getting a good night's sleep) Most of the time he feels groggy and zombie like as there is a lot of sleep debt!!! I do pity the chap as I am a University on my own dedicated to Sleep when it is the normal siesta hours for human beings.

 So, it was great to see him all bright- eyed and bushy tailed and out on a mission for moi! I actually prefer him when he has had a good night's rest, the body and mind has naturally repaired itself. Otherwise I would have to listen all day about how he didn't sleep...everybody who knows me or knows us both as a couple know the sleep issues he has! The sad part is he often tucks me to bed and then lays awake counting sheep, stars or reading his Kindle or all those Flipkart purchases.

I would be in some dreamland by then with a few ladles, concocted recipes, potsnpans or beads...don't know but boy I sleep well!!! I had been eager to incorporate some veggies into my kids' diet while they are home for the summer and while surfing through...I was indeed spoiled for choices!

 I came across Veg burgers-found that as a perfect cheat's way to getting the boys to have loads of colourful veggies into their system. Thanks to the husband, I got the most important veggie being the potatoes followed by whatever you guys prefer. I used carrots, beans, peas and onions. Dice them all finely...that also includes the potatoes! Once they are all diced well, sauté them in a saucepan which has a tbsp. of oil, add in a tsp. of fennel seeds (I always like to use them when potatoes are involved), crushed ginger and garlic and when you get that lovely smell emanating, add in the diced onions, followed by spices such as a tsp. of turmeric, chilly powder, pepper powder, cumin powder and a little bit of garam masala. Add the remaining veggies and under a lid allow all these veggies and spices to come together.

Ensure that you do not separately cook or pressure cook the potatoes. I want them all to combine together and stay a bit crunchy as well.

Keep stirring! If you feel they are sticking to the bottom, feel free to add a tbsp. or more of water. Open the lid and do taste and adjust spices according to your preference. To this mix, now add in a tbsp. or more of maida/All purpose flour and cook it further till the flour combines and the sort of raw taste of the flour has left the veggies. Most of it is supervised visually. Add salt and ensure that you have before you an almost dry yet a bit moist veggie mix.

 Once they are cooked and seasoned well, throw in finely chopped cilantro/coriander leaves and this takes the dish a notch further. Let the mixture cool down properly. The flour in the mixture along with the potatoes helps you to form the shapes and maintain its dignity as a burger in the eyes of the eater! Otherwise it will tend to break. Once, cooled mash it coarsely not entirely as you do want to feel the crunch of the veggies in between.

At this point you can also treat it as a cutlet. But mine isn't a cutlet! It is almost a patty and close to a cutlet. It is my prep to something I would technically call by another name. It is one of their distant and sophisticated cousins called Vegetable Burger!

 I made a sort of thick batter (not a paste) with flour and water so that it would help to coat each roundel I formed with this veggie mix. Shape the burger roundels, tuck their sides well while shaping, slide them into the flour and water mix and then dredge them into the bread crumb mix or into store bought panko/bread mix. I have made the breads crumbs at home with a few ingredients-will update that shortly!
In this way, prepare the burger patties to the desired diameter and do keep it thick. If you are preparing cutlets, make them much smaller into balls and then flatten them out.

As this has been done as a vegetarian dish, I kept the flour to water mix as another binding agent.
For a non-veg version-one can whisk an egg white and coat the burger with that to hold it firmly before rolling into the bread crumbs.

Thus the shaped veg burgers were slid into the white batter and coated with the bread crumbs and placed on a tray for deep frying. I have refrigerated mine for a while before frying them as I was running some other errands.

Please make them larger... mine were shaped to the size of the buns I had at hand.

 I don't know what made me place that cashew within the centre(it is optional-you won't find a veg burger like so) Nevertheless, it did make a pretty picture and an extra fried crunch. You may do so if you are serving the guests as hors d'oeuvres/starters. You can plan and prep this ahead of time when you have guests over or hungry kids. Make several of these and store them in the deep freeze like so for a two days or more, thaw it and later fry them.

Make them in several batches if you wish with several other veggies and place them in zip lock bags. Do not keep them for too long. Do it over a weekend so that it is easy for you to start your Monday morning or the week ahead.

 With the cooking of the flour within and the outside liquid coating/batter and rolled into the bread crumbs gives us a nice texture and helps us to shape the burgers. Best to be fried and eaten there and then when it is hot and crispy.

 Ensure that all excess oil has been absorbed on the kitchen paper.

 As is seen in any burger-lay out your buttered and toasted burger buns, a slice of lettuce, a slice of your favourite cheese, an onion ring, a slice of cucumber, the veg burger, sauce, mustard sauce ...oh whatever you like do club them together, sit back and enjoy every bite.

 You may want to have some ketchup as well somewhere sandwiched between all the layers of goodness! You may want extra cheese in them, add them!!! You may want to relish a pickle along side-do that-have a gherkin, a pickled cucumber, pickled bell peppers, jalapenos, olives...the choices are all in the mind and on your taste buds so go for it!

You can replace these veggies with those of your choice.

Minced flavoured chicken, beef or mutton can also be substituted in place of the veggies. The cooking process would be much longer for the mince to achieve its flavour and wholesomeness!

If canned tuna is a favourite, replace or even add on with the veggies that complement the tuna.

Not just music...maybe a burger as well!

The kids enjoyed but I know their happiness lies in anything that is filled to the brim with meat! Mission accomplished-all veggies in their tummies doing its magic! The husband sank into it while he was working this morning and told me that it was such a Master piece! I hope my baby will sleep peacefully today and the days to come!

Off to a movie that I am least interested in...just keeping the men company and of course I get my popcorn!
Recipe courtesy-The late & priceless Tarla Dalal