| food | Food type | Main Ingredients | Take time | Serve |
| India | Rice and flour | vegetable | 30 minutes | 2 places |
ingredient
- 1/2 teaspoon olive oil (for the filling)
- 1/2 cup chopped onion (for filling)
- 1 tbsp minced garlic (for the filling)
- 1 cup button mushrooms (for the filling)
- 1 cup grated beetroot (for filling)
- 1 cup cooked red quinoa (for the filling)
- 2 grated boiled potatoes (ingredients for the filling)
- 1/2 teaspoon chili powder (for filling)
- 1/2 teaspoon cumin seeds (for the filling)
- 1/2 teaspoon coriander powder (for filling)
- 1/2 teaspoon grated lemon zest (for the filling)
- 1/2 teaspoon chopped coriander (for the filling)
- 4 tablespoons bread crumbs (for the filling)
- 1 cup bread crumbs for dusting (for filling)
- A little salt (ingredients for the filling)
- A little black pepper (ingredients for the filling)
- A little oil (ingredients for the filling)
- 2 buns for burgers (ingredients for burgers)
- 2 sliced tomatoes (burger ingredients)
- 2 tablespoons mint sauce (for burgers)
- 30 grams lettuce (ingredients for burgers)
Preparation
- First, make the filling. Sauté garlic, onion, beetroot, red quinoa, mushrooms in olive oil and season with salt until cooked.
- Mix the stir-fry ingredients with potatoes, chili powder, cumin, coriander powder, grated lemon zest, bread crumbs, seasoning salt, and chopped coriander. Mix well.
- Add black pepper, form into balls and fry in oil until cooked.
- Warm the burger buns on a griddle, then spread with the mint sauce.
- Top with lettuce, burger patties, sliced tomato, and cover with another bun. Serve.
