• Coriander chutney:
• ½ bunch coriander leaves
• 10 mint leaves
• 1 tsp sea salt
• juice of half a lemon
• 2 thin green chilli
• Main ingredients:
• 3 Maris Piper potatoes, peeled, boiled and mashed
• 60 g Channa lentil, washed, soaked for 2 hours and boiled until soft
• 3 egg whites, beaten stiffly
• 6-8 tbsp vegetable oil
• 4 tbsp ghee
• 4-6 white burger buns
• 6 tsp tamarind paste
• 6 tbsp tomato ketchup
• 1-2 tomatoes, sliced into thin circles
• lettuce leaves, optional
• Spices:
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp Chaat masala (available at most Asian stores)
• 1 tsp sea salt, or to taste
• 1 tsp red chilli powder

To make the chutney, blend the ingredients with a little water until it forms a fine paste. Cover and keep aside for later.

To make the burger cutlets, mix all the spices with the mashed potato and cooked lentil and form flattened medium thick burger cutlet shapes.

Heat 1 tbsp of ghee and 1 tbsp of vegetable oil (enough for each cutlet) in a non-stick frying pan. Dip each cutlet in the beaten egg white and fry on either side, until light brown.

Once all the cutlets are done, cut the burger buns into halves and add a bit more ghee and vegetable oil in the pan and fry all four sides of each bun until caramelized and crispy, use a frying spatula to flatten the buns slightly. Repeat until all buns are fried.

To assemble place a cutlet on the fried bun, top with tamarind paste, coriander chutney and a tomato slice and lettuce if desired. Cut into half and enjoy warm

by Pak101.com (few years ago!) / 1160 views