Recipe for a healthy veggie burger
Who says veggie burgers aren’t awesome? Once in a while I make veggie burgers for dinner-they are quick and easy to combine all the good stuff in one patty- easily accepted as fun food by adults and kids alike! Take this burger for example, the flavours from each of the six vegetables, tofu for extr
  1. In a small pressure cooker, place the roughly chopped carrot, cauliflower and peas in a bowl. Place water in the cooker, not inside the bowl, and pressure cook for 3 whistles, until veggies are cooked.
  2. Open once cool enough to handle. Drain off any liquid and keep aside.
  3. In a large bowl, grate the tofu. Add the potato, cooked veggies and mash with the back of a wooden spoon.
  4. Heat 1 tsp oil in a pan. Add the ginger, garlic, finely chopped onion and capsicum and saute until almost cooked and soft. Remove from flame. To this add all the mashed veggies-grated tofu, flaxseed powder, sesame seeds, cumin, pepper, herbs, salt.
  5. Add enough oats to hold the mixture together. Make 5-6 round patties.
  6. Heat 2 tsp oil in a non-stick pan or heavy bottomed, wide steel pan.
  7. Place the burgers gently and allow to cook on medium flame until crispy and golden brown. Turn and cook similarly on the other side.
  8. The mixture may not be suitable to place on a grill, but brushing oil on both sides, it may be okay with baking, place on a lined tray, and bake at 190xb0C for 10 minutes on each side.
Recipe Notes

Quick way to boil a single potato is to slice it in half, place in a small microwavable container with a lid with a few spoons of water. Close lid (which will have a vent) and microwave on high for 3-4 minutes. Cool for few minutes before peeling the potato.

I served the burger inside a pesto roll sliced midway, but use sliced bread or any burger buns you find, with some sliced tomato or lettuce, ketchup or mayo inside and enjoy it hot!.