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.