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A Treat for the Kids

On this blog, we have regularly been suggesting various exciting ways to engage your family with homemade street food, snacks and recipes so that the disappointments of not being able to eat out are nullified. So today, we are going to make every kid’s favourite fast food: Vegetable Burgers.

Let’s gather the ingredients that you will need.


  1. Burger Buns: 4

  2. Potatoes: 3, large

  3. Mustard Oil: 6 tablespoons

  4. Onions: 2, medium sized

  5. Peas: 100 grams

  6. Garlic: 4 cloves

  7. Ginger: 1 half-inch piece

  8. Green Chillies: 2

  9. Cumin (Jeera) Powder: One large pinch

  10. Garam Masala Powder: One large pinch

  11. Red Chilli Powder: One large pinch

  12. Coriander (Dhania): One small bunch

  13. Breadcrumbs: 12 tablespoons

  14. Maize Flour (Atta): 3 tablespoons

  15. Rice Flour: 3 tablespoons

  16. Gram Flour (Besan): 2 tablespoons

  17. Butter: 1 tablespoon

  18. Tomato: 1, large

  19. Lettuce: 4 leaves

  20. Mayonnaise: 3 tablespoons

  21. Mustard Seeds (Rai): 1 teaspoon

  22. Black Pepper Powder: One large pinch

  23. Sugar: 1 teaspoon

  24. Lemon Juice: 1 tablespoon

  25. Vinegar: 1 teaspoon

  26. Salt: to taste

For the breadcrumbs, you can either buy readymade breadcrumbs or make it yourself by dry-grinding 6 to 8 slices of bread.

The ingredients given above are for making four vegetable burgers. Increase or decrease the quantities proportionately depending on how many burgers you need.


Finely chop one onion. Cut the other one into slices.

Coarsely chop the garlic.

Finely chop the ginger.

Coarsely chop the green chillies.

Coarsely chop the coriander leaves.

Cut the tomato into slices.

Chop the lettuce into large pieces.

Crush the mustard seeds into a coarse paste.

Peel and wash the potatoes.


Let’s start by making the vegetable patties.

Boil the potatoes and peas till they are done. Use a fork to check if the potatoes are properly boiled.

Drain the potatoes and the peas well – ensure that there is no residual moisture. Chop the potatoes into small pieces and then mash them using a large fork or your hands. Add the peas and mix them with the mashed potatoes.

Heat a teaspoon of Mustard Oil in a pan. Add the chopped garlic, ginger and green chillies. Sauté for around half-a-minute or so.

Add another tablespoon of Mustard Oil to the pan and then add the chopped onions. Continue frying till the onion pieces turn light brown in colour.

Add the cumin powder, garam masala and red chilli powder. Stir well to mix the spices with the other contents of the pan. Switch the flame off.

Add the chopped coriander leaves and mix well. Next, add the mashed potatoes and peas along with salt to taste. Add 6 tablespoons of breadcrumbs and mix well.

Use your hands to form the mashed potato mixture into circular patties around half-an-inch in thickness. The diameter of each patty should roughly be the same as that of the burger buns.

Your vegetable patties are now ready for frying – but before we do that, let’s get the topping ready.

In a mixing bowl, add the mayonnaise, mustard seed paste, black pepper powder, lemon juice, vinegar, sugar and salt to taste. Mix thoroughly or whisk the mixture, and then keep it aside.

Next, let’s prepare the batter for your vegetable patties. In another mixing bowl, add the maize flour, rice flour and gram flour along with around 100 millilitres of water. Mix till it turns into a smooth batter. Keep aside.

Heat the remaining Mustard Oil in a pan on a High flame till it reaches its smoking point. Reduce the flame to Medium.

Carefully dip each patty into the batter ensuring that it is evenly coated on all sides.

Spread the remaining breadcrumbs on a plate or a tray. Place the batter-coated patty on the breadcrumbs and use your hands to ensure an even coating of breadcrumbs on the patty.

Carefully place the batter and breadcrumbs-coated patty in the pan and fry. When the base turns light brown in colour, flip the patty over and fry the other side. Keep flipping till the patties are evenly fried and the breadcrumbs coating turns golden brown in colour.

When the patty is done, place it on a paper towel to drain the excess oil off. However, since we are using Mustard Oil as the cooking medium you don’t really have to worry much about the excess oil. Mustard Oil is very healthy and, in comparison with other oils, is also proven to be absorbed into food in very small amounts while cooking or frying.

Fry the other three patties in exactly the same way.

It is now time to start “assembling” your vegetable burgers. Slice the burger buns horizontally into two halves. Coat the inner surfaces of the sliced burger buns with butter. Use a frying pan or a tava to lightly toast the buttered sides of the buns.

Spread the mayonnaise mixture on the buttered and toasted side of the lower portion of each bun. Carefully place the patty on the mayonnaise mixture-coated side. Arrange the onion slices, tomato slices and lettuce leaves on top of the patty.

Next, spread the mayonnaise mixture on the buttered and toasted side of the upper portion of each bun. Place the upper portion on the onion-tomato-lettuce covered patty.

Your homemade Vegetable Burger is now ready to be served. Just like the fast food outlets, you can serve it with tomato ketchup or mustard sauce.

The great thing about this Vegetable Burger is that you have created it from scratch using only fresh, healthy ingredients; nothing from cold storage; nothing stale; nothing beyond its “best before” date. And you have used healthy cold-pressed Mustard Oil instead of the palm oil or other refined oils used by most commercial kitchens.

In terms of nutritional value, you’ve beaten the fast food chains hands down! Now let your kids enjoy their burgers to their hearts’ content.

For more such recipes, please visit

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