Weekends can also be deliciously healthy…..yes, you can absolutely stay away from junk eating and still relish flavorsome experiences with these simply mouth-watering “Skinny Burgers” made sans the buns!!!
It’s a Patty loaded with veggies and protein rich cottage cheese, totally avoiding even the bread crumbs typically used as a binder!
Infused with exotic herbs and artistically served on a bed of lettuce, this one will surely be bang on for those wanting food with beauty and brains!
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| Course | Main |
| Servings | 3 – 4 persons (makes six patties) |
| Preparation Time | 10 minutes |
| Cook time | 20 minutes |
Ingredients for the Burger Patty(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 5 medium sized | Potatoes peeled and boiled |
| 100 gms | Fresh Chenna / Paneer crumbled (cottage cheese) |
| 4 tbsp | Cabbage chopped finely |
| 4 tbsp | Carrots chopped finely |
| 4 tbsp | Beans chopped finely |
| 1 tbsp | Green chilies chopped finely |
| 2 tbsp | Ginger-green chili paste (add as per taste) |
| Salt to taste (Himalayan pure salt preferably) | |
| 4 tbsp | Lemon juice |
| ½ tsp | Garam masala |
| 2 – 3 tbsp | Coriander leaves finely chopped |
| 1 tbsp | Olive oil to sauté vegetables |
| Veg oil for grilling | |
Ingredients for Coleslaw (makes one cup)(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Carrot, green capsicum and cabbage julienned |
| 4 tbsp | Hung curd (just enough to bind the veggies) |
| Salt to taste | |
| 2 – 3 tbsp | Lemon juice |
| Pepper to taste | |
| 1 tsp | Garlic crushed |
| 1 tsp | Mustard paste (optional) (preferably a grainy one) |
| 1 tbsp | Olive oil |
Ingredients to serve(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| A few | Mixed greens, torn, washed and dried in a salad spinner |
| Olive oil to drizzle | |
| 1 No. | Tomato sliced into roundels |
| 1 No. | Onion sliced into roundels |
| Salt – pepper to taste | |
| 1 tsp | Balsamic glaze (optional) |
Instructions for the Coleslaw |
|
| 1. | Mix all ingredients for the coleslaw. Refrigerate for an hour to chill |
Instructions for the Patty |
|
| 1. | Heat olive oil in a pan. Sauté the beans, cabbage, carrots and chopped green chilies for 2 minutes. The vegetables should retain their crunch. |
| 2. | Mash the potatoes. Add in the crumbled paneer. Add in green chilli ginger paste. Add in the sauted veggies. Season with salt. |
| 3. | Add the lemon juice, garam masala powder and chopped coriander leaves. Mix well. (please increase / decrease quantity of chillies / chilli paste and lemon juice as per your liking) |
| 4. | Shape the mixture into round patties. |
| 5. | Now, heat a non-stick pan with vegetable oil. Grill the patties on both sides lightly.
(Note: since we’ve not used corn flour, nor bread crumbs in this to bind, the patties tend to break easily. So carefully grill them). |
| 6. | Keep aside. |
Instructions to serve |
|
| 1. | Wash the greens. |
| 2. | Arrange them on a plate. Arrange the tomato slices and onion slices on it. |
| 3. | Drizzle olive oil, balsamic glaze (if using), salt and pepper on it. |
| 4. | Place the warm grilled patty on it. Top with 1 tbsp chilled coleslaw on top. |
| 5. | Serve immediately. |
