#Veggie Burger

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1. Ingredients

For the Patties:

• Vegetables: 3 medium potatoes (boiled/mashed), 1 large carrot (finely chopped), ½ cup green peas, and 8–9 French beans (finely chopped).
• Spices: 1 tsp ginger-garlic paste, 1–2 green chilies (chopped), ½ tsp each of turmeric, red chili powder, cumin powder, and garam masala.
• Binders: 5–6 tbsp breadcrumbs (or powdered poha).
• Coating: A slurry of 3 tbsp corn starch and 3 tbsp all-purpose flour mixed with water, plus extra breadcrumbs (panko preferred) for the outer crust. 

For Assembly:

• Buns: 4–6 burger buns (toasted with butter).
• Toppings: Lettuce leaves, sliced tomatoes, onions, and cucumber.
• Sauce: Mix ½ cup mayonnaise with 1 tbsp ketchup, ½ tsp mustard powder, and a dash of black pepper. 

2. Cooking Steps

1. Prepare the Patty Mix: Steam or boil the carrots, beans, and peas until tender. Mash them together with the boiled potatoes once they have cooled completely to avoid a soggy texture.
2. Season and Bind: Sauté ginger, garlic, and chilies in a little oil, then mix into the vegetables along with the dry spices and breadcrumbs.
3. Shape and Coat: Form the mixture into round patties slightly larger than your buns. Dip each patty into the flour slurry, then roll it in breadcrumbs until evenly coated.
4. Fry: Shallow fry the patties in a pan with 2–3 tbsp of oil over medium-high heat until they are golden brown and crispy on both sides.
5. Assemble: Spread a generous layer of burger sauce on the bottom bun. Layer with lettuce, the crispy patty, a cheese slice (optional), tomato, and onion. Top with the other bun half and serve immediately.