PATTTTIIES,, BURGERS & SANDWIICHES

MASTI MUSHROOM BURGER CABBAGE AND CARROT PANEER PATTIES

Heat oil in a hot pan. Add onions, cook for 2 minutes until soft. Add mushroom and garlic. Cook for 8 - 10 minutes. Once cooked, leave aside to cool. In a bowl roughly mash chickpeas, add Cajun spice mix, breadcrumbs, cornflour, coriander leaves, and salt as well as cooked mushroom. Gently mix all ingredients. Divide mixture in 3 or 4 balls and flatten to form patties of about 2.5cm. Fry burgers on medium heat +/- 2 - 3 minutes on each side until golden brown. Assemble burger . Immediately toss in cabbage and salt. Cook for 3 - 5 minutes. Cook until it is just about to soften. Add carrots, chilli flakes and soy sauce. Cook for another minute. Remove from heat and cool. Once cool, crumble paneer into mixture as well as potato, breadcrumbs and coriander leaves. Mix ingredients with your hands. If mixture is too dry, add a tablespoon of water at a time. Test for salt . Divide into 10 parts. Roll into balls then press into patties about 1cm thick. Shallow-fry in oil on medium heat for 2 minutes on each side, until golden brown. Hint: For burgers, depending on the size, you can get 3.