VEGGIE-SPROUT BURGER

Ingredients (makes 20 patties):

Moong sprouts - 2 cup

Onion - 1 medium

Potato - 1 medium

Carrot - 1 medium

Green beans - 12 -15

Green peas - 1/2 cup

Corn kernels - 1/2 cup

Bell pepper - 1 small

Ginger(grated) - 1 tbsp

Green chilli(chopped) - 1 tbsp

Cumin seeds - 1 tsp

Bread crumbs - 1/2 cup

Salt - to taste

Tumeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Garam masala powder - 1 tbsp

Lemon juice - 1 tbsp

Corinader leaves - 4 tbsp

Method:

Heat oil in big kadhai, add cumin seeds, ginger, green chilli. Saute for few secs.

Add onions and saute till translucent.

Add all other veggies, sprouts,salt,tumeric powder,red chilli powder & garam masala.

Saute for 3-5 mins. Veggies need not to be overcooked as they will be cooked in oven.

When all masalas are mixed well together,turn off heat and cool off the mixture.

Once cooled, transfer it to a food processor and pulse for few times until everything is mashed up to a coarse mixture(donot make a smooth paste).

Move to a mixing bowl, add bread crumbs, lemon juice,coriander leaves and mix well.

Make a medium sized ball of veggie-sprout mix and flatten it to form a patty.

Once all patties are ready, freeze 5-6 hrs or overnight.

Bake them in a pre-heated oven at 375F for 20 mins.

Make quick burger with tomato,cucumber and some tomato ketchup.

Note:

You can freeze the remaining baked patties and reheat in microwave when ever required.

It stays good for 2-3 weeks in freezer.