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.