Enjoy a home-made vegetable burger
Aug 27, 2009
WITH 1 tablespoon of oil, fry the garlic and onions and set aside to cool
By Agnes Kyotalengerire
Ingredients
1 Carrot
1 Eggplant
onion
1 Garlic clove
2 Eggs
1 Burger roll
10g French beans
10g Cauliflower
2 Tablespoons flour
4 Tablespoons breadcrumbs
½ Teaspoon of white pepper
1 Tablespoon vegetable oil
More vegetable oil for deep-frying
1 Tomato and lettuce to garnish
Salt to taste
Method
Pre-boil the vegetables
Drain the water from the vegetables
Roughly mash the vegetables
With 1 tablespoon of oil, fry the garlic and onions and set aside to cool
Mix the ingredients with 10g of breadcrumbs and one egg
Add a pinch of salt and white pepper powder
Using your palms, mold the mixture into a ball and flatten it
Whisk the remaining egg
Coat the flattened vegetable cutlet with flour, dip it in the egg then in the bread crumbs
Deep-fry the vegetable cutlet until it turns golden brown
Cut the burger roll into half
Spread the butter or margarine on both sides of the roll
Place the rolls in an oven or on a charcoal stove and give it ample time to toast
When finely
toasted, place lettuce and the tomato slices on the bottom roll, place the vegetable cutlet above the sliced tomatoes.
Repeat the procedure and place the top roll.
Serve with French fries and tomato sauce.
Ingredients
1 Carrot
1 Eggplant
onion
1 Garlic clove
2 Eggs
1 Burger roll
10g French beans
10g Cauliflower
2 Tablespoons flour
4 Tablespoons breadcrumbs
½ Teaspoon of white pepper
1 Tablespoon vegetable oil
More vegetable oil for deep-frying
1 Tomato and lettuce to garnish
Salt to taste
Method
Pre-boil the vegetables
Drain the water from the vegetables
Roughly mash the vegetables
With 1 tablespoon of oil, fry the garlic and onions and set aside to cool
Mix the ingredients with 10g of breadcrumbs and one egg
Add a pinch of salt and white pepper powder
Using your palms, mold the mixture into a ball and flatten it
Whisk the remaining egg
Coat the flattened vegetable cutlet with flour, dip it in the egg then in the bread crumbs
Deep-fry the vegetable cutlet until it turns golden brown
Cut the burger roll into half
Spread the butter or margarine on both sides of the roll
Place the rolls in an oven or on a charcoal stove and give it ample time to toast
When finely
toasted, place lettuce and the tomato slices on the bottom roll, place the vegetable cutlet above the sliced tomatoes.
Repeat the procedure and place the top roll.
Serve with French fries and tomato sauce.