OPEN BURGER-VEG

Ingredients

~1 cup soaked and boiled chickpeas/kala channa/rajma

~1 spring onion, finely chopped

~4 garlic cloves, finely chopped

~Salt to taste

~2 tbsps olive oil

~1 tomato, and or 1/2 cucumber

~mustard powder

~salad leaves

~1 sweet potato

SAUCE

~homemade tomato paste- 2 tomatoes

~1 tbsp mustard sauce

~juice of 1/2 lemon

~salt and pepper

~1 tsp garlic powder

~1 tsp paprika or chilli powder

~1 tbsp hung curd (omit if dairy intolerant or use vegan mayo

Makes 2 servings

Instructions

  1. Boil the overnight soaked legumes in a pressure cooker with salt. (4 whistles)
  2. Boil the sweet potato in another one. (2 whistles)
  3. Once the chickpeas are cooked, put them in a bowl and mash then with the spring onion, half the garlic, mustard powder and salt.
  4. Shape the patties and cook them in half the oil on a flat pan. 4 mins each side.
  5. Peel the potato and cut them lengthwise into thick fries. Heat the remaining oil in a pan and fry the garlic, once the pan is very hot, add the sweet potato and crisp the outside. Season with salt.
  6. To assemble, lay a bed of lettuce with sliced tomato on top, drizzle the sauce on top. Place 2 patties on top and add more sauce and enjoy.
  7. For the sauce combine all the ingredients in a high-speed mixie.