<p>Here’s how – <br /><br /></p>.<p>1) Buy burger buns made of wheat flour rather than those made from refined flour. Though rare, they are available in big stores where organic foods are sold.<br /><br />2) Add as many slices of raw vegetables as possible – cucumber, tomato, onion, lettuce, carrot, capsicum, beetroot, radish etc.. You could add shredded cabbage as it is or mixed with mayonnaise if you are using it.<br /><br />3) Instead of deep frying the cutlets that go into the making of burgers, you shallow fry or cook them in a non-stick pan.<br /><br />4) Pack in as much nutrition as you possibly can, in these cutlets. And for variety, here are a few recipes to inspire you – <br /> <br />1. VEGETABLE CUTLETS<br />Ingredients <br />3 big, boiled potatoes<br />3 slices of bread<br />1 cup grated carrot<br />1 cup grated beetroot<br />½ cup finely cut beans<br />¼ cup finely cut capsicum<br />1 finely cut onion<br />3-4 finely chopped green chilies<br />1 teaspoon garam masala powder<br />3 tablespoons oil<br />Salt to taste<br /> <br />Method <br /><br />In a thick bottom vessel, sauté all the vegetables and chilies in 2 tablespoons oil, on sim flame for 8-10 minutes. Keep it aside to cool. In a big plate, grate the boiled potatoes (this helps in mashing completely) and bread (to get fresh crumbs). Mix in the cooked vegetables, salt, ½ tablespoon of oil, garam masala and knead. Dabbing a little oil on your hands, make round shaped cutlets. Keep them in the fridge till you cook to make the burgers. <br /> <br />2. MINCE-MEAT CUTLETS <br /><br />Ingredients <br />3 big boiled potatoes<br />3 slices of bread<br />¼ kg mince-meat<br />3-4 finely cut green chilies<br />2 teaspoons garam masala powder<br />3 tablespoons oil<br />a few coriander leaves<br />a few mint leaves; salt to taste<br /> <br />Method<br /><br />Pressure cook the minced meat for 15-20minutes in 3 cups water. Heat till completely dry. Add salt, chilies and garam masala. Keep aside to cool. In a big plate, grate the boiled potatoes and bread slices. Mix in the mince meat, coriander, mint and a little oil and knead. Make round shaped cutlets.<br /> <br />3. SOYA CUTLETS <br /><br />Same as above: Only substitute mince-meat with same quantity of soya granules. <br /> <br />4. FISH CUTLETS: <br /><br />Ingredients <br />¼ kg Seer fish<br /> 3 boiled potaotoes<br />3 slices of bread<br />2-3 teaspoons of chili powder<br />2-3 tablespoons oil; salt to taste<br /> <br />Method<br /><br />Steam the fish for 10 minutes. <br />This could be done in<br />an Idli cooker or by keeping the fish in a steel colander and placing this over boiling water on the gas, for 10 minutes. When the fish is cool, mash it in a big plate. Grate or mash the potatoes and bread slices too. Mix in the salt, chili powder and a little oil and knead till smooth. Make round shaped cutlets. <br /> <br />5. PANEER STUFFED CUTLETS<br /><br />Ingredients <br />3 boiled potatoes<br />3 slices of bread<br />200 gm fresh paneer<br />1 big onion finely cut<br />1 small capsicum finely cut<br />3-4 green chilies finely chopped<br />2-3 tablespoons of oil; salt to taste<br /><br />Method<br /><br />Grate boiled potatoes and bread slices in a big plate. Add salt and a little oil and knead till smooth. In another plate, grate the paneer. Add the onion, capsicum, green chilies, and a little salt.<br /><br />This is the stuffing. Grease palms with a little oil and flatten out a small portion of the potato-bread paste that you have. Take a lemon sized ball of the paneer stuffing and place it in the middle of this flat paste. Enclose it with the potato-bread paste to form a ball. Gently flatten this to form the shape of a cutlet – taking care not to let any of the stuffing peep out from the sides. <br /> <br />6. CRUNCHY CUTLET<br /><br />Ingreients<br />3 boiled cutlets<br />3 slices of bread<br />¾ cup shredded cabbage<br />¾ cup cornflakes<br />½ cup finely cut capsicum<br />1 tablespoon cornflour<br />3 teaspoons pepper<br />2 tablespoons oil<br />salt to taste<br /> <br />Method<br /><br />Grate the boiled potatoes and bread slices in a big plate.Add the rest of the ingredients and knead. Make round shaped cutlets.<br /><br />All these cutlets can be stored in the fridge for up to 3 days.<br /><br />To make them crispier, roll them in bread crumbs or dip them in beaten egg while cooking them. <br /><br />These cutlets can be eaten as snacks by themselves too, in which case you can experiment with shapes – heart-shaped (with the help of small cake moulds), triangular, square, oval etc..<br /></p>
<p>Here’s how – <br /><br /></p>.<p>1) Buy burger buns made of wheat flour rather than those made from refined flour. Though rare, they are available in big stores where organic foods are sold.<br /><br />2) Add as many slices of raw vegetables as possible – cucumber, tomato, onion, lettuce, carrot, capsicum, beetroot, radish etc.. You could add shredded cabbage as it is or mixed with mayonnaise if you are using it.<br /><br />3) Instead of deep frying the cutlets that go into the making of burgers, you shallow fry or cook them in a non-stick pan.<br /><br />4) Pack in as much nutrition as you possibly can, in these cutlets. And for variety, here are a few recipes to inspire you – <br /> <br />1. VEGETABLE CUTLETS<br />Ingredients <br />3 big, boiled potatoes<br />3 slices of bread<br />1 cup grated carrot<br />1 cup grated beetroot<br />½ cup finely cut beans<br />¼ cup finely cut capsicum<br />1 finely cut onion<br />3-4 finely chopped green chilies<br />1 teaspoon garam masala powder<br />3 tablespoons oil<br />Salt to taste<br /> <br />Method <br /><br />In a thick bottom vessel, sauté all the vegetables and chilies in 2 tablespoons oil, on sim flame for 8-10 minutes. Keep it aside to cool. In a big plate, grate the boiled potatoes (this helps in mashing completely) and bread (to get fresh crumbs). Mix in the cooked vegetables, salt, ½ tablespoon of oil, garam masala and knead. Dabbing a little oil on your hands, make round shaped cutlets. Keep them in the fridge till you cook to make the burgers. <br /> <br />2. MINCE-MEAT CUTLETS <br /><br />Ingredients <br />3 big boiled potatoes<br />3 slices of bread<br />¼ kg mince-meat<br />3-4 finely cut green chilies<br />2 teaspoons garam masala powder<br />3 tablespoons oil<br />a few coriander leaves<br />a few mint leaves; salt to taste<br /> <br />Method<br /><br />Pressure cook the minced meat for 15-20minutes in 3 cups water. Heat till completely dry. Add salt, chilies and garam masala. Keep aside to cool. In a big plate, grate the boiled potatoes and bread slices. Mix in the mince meat, coriander, mint and a little oil and knead. Make round shaped cutlets.<br /> <br />3. SOYA CUTLETS <br /><br />Same as above: Only substitute mince-meat with same quantity of soya granules. <br /> <br />4. FISH CUTLETS: <br /><br />Ingredients <br />¼ kg Seer fish<br /> 3 boiled potaotoes<br />3 slices of bread<br />2-3 teaspoons of chili powder<br />2-3 tablespoons oil; salt to taste<br /> <br />Method<br /><br />Steam the fish for 10 minutes. <br />This could be done in<br />an Idli cooker or by keeping the fish in a steel colander and placing this over boiling water on the gas, for 10 minutes. When the fish is cool, mash it in a big plate. Grate or mash the potatoes and bread slices too. Mix in the salt, chili powder and a little oil and knead till smooth. Make round shaped cutlets. <br /> <br />5. PANEER STUFFED CUTLETS<br /><br />Ingredients <br />3 boiled potatoes<br />3 slices of bread<br />200 gm fresh paneer<br />1 big onion finely cut<br />1 small capsicum finely cut<br />3-4 green chilies finely chopped<br />2-3 tablespoons of oil; salt to taste<br /><br />Method<br /><br />Grate boiled potatoes and bread slices in a big plate. Add salt and a little oil and knead till smooth. In another plate, grate the paneer. Add the onion, capsicum, green chilies, and a little salt.<br /><br />This is the stuffing. Grease palms with a little oil and flatten out a small portion of the potato-bread paste that you have. Take a lemon sized ball of the paneer stuffing and place it in the middle of this flat paste. Enclose it with the potato-bread paste to form a ball. Gently flatten this to form the shape of a cutlet – taking care not to let any of the stuffing peep out from the sides. <br /> <br />6. CRUNCHY CUTLET<br /><br />Ingreients<br />3 boiled cutlets<br />3 slices of bread<br />¾ cup shredded cabbage<br />¾ cup cornflakes<br />½ cup finely cut capsicum<br />1 tablespoon cornflour<br />3 teaspoons pepper<br />2 tablespoons oil<br />salt to taste<br /> <br />Method<br /><br />Grate the boiled potatoes and bread slices in a big plate.Add the rest of the ingredients and knead. Make round shaped cutlets.<br /><br />All these cutlets can be stored in the fridge for up to 3 days.<br /><br />To make them crispier, roll them in bread crumbs or dip them in beaten egg while cooking them. <br /><br />These cutlets can be eaten as snacks by themselves too, in which case you can experiment with shapes – heart-shaped (with the help of small cake moulds), triangular, square, oval etc..<br /></p>
