INGREDIENTS
bread crumbs 1/4 cup
cumin pdr 1/4 tsp
fresh coriander finely chopped 2-3 tbsp
kidney beans cooked 2 cups
hung curd 2 tbsp
salt to taste
pepper pdr to taste
celery stalks chopped 2
tomatoes chopped few slices
cucumber chopped few slices
Method
blend together bread crumbs, cumin pdr., corainder, kidney beans, hung curd, salt & pepper pdr. well.
Put it in a large bowl, add chopped celery stalks.
divide into 5 portions & shape into cutlets.
lightly spray oil on a baking sheet, place the cutlets & keep them in a preheated oven for 5-7 minutes, then turn the sides & roast until brown on both sides.
place a lettuce leaf on a large burger bun, place the burger, then tomato & cucumber slice. If you like place some hung curd or a piece of cottage cheese on top, cover with the other half of bun.
bread crumbs 1/4 cup
cumin pdr 1/4 tsp
fresh coriander finely chopped 2-3 tbsp
kidney beans cooked 2 cups
hung curd 2 tbsp
salt to taste
pepper pdr to taste
celery stalks chopped 2
tomatoes chopped few slices
cucumber chopped few slices
Method
blend together bread crumbs, cumin pdr., corainder, kidney beans, hung curd, salt & pepper pdr. well.
Put it in a large bowl, add chopped celery stalks.
divide into 5 portions & shape into cutlets.
lightly spray oil on a baking sheet, place the cutlets & keep them in a preheated oven for 5-7 minutes, then turn the sides & roast until brown on both sides.
place a lettuce leaf on a large burger bun, place the burger, then tomato & cucumber slice. If you like place some hung curd or a piece of cottage cheese on top, cover with the other half of bun.
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