Beetroot and Cauliflower Burgers with Eggless Mayo

BURGER or PIZZA? Definitely, burgers for me. When I've had a hard day and my stomach craves some comforting fast food, it is always the burger I turn to. Every single time (I've had hundreds), I decide to go on a diet, I always grab that one last burger. I always assume it's my last for a loonnng time. You can't punish a  girl for being positive. But my weakness for food usually overtakes my willpower to lose weight and I'm quicker at a burger joint than I'd prefer to be.

This time tough, I'm not on a diet and neither at a burger joint. I'm in my house, standing in my kitchen, making my own HEALTHY burger. Usually, a veggie burger has to have Potato, correct? WRONG!!! Not this one. This is 100% potato free. It is full of beets, cauliflower and beans. It's a nice way to trick someone into having their veggie fix for the day. 

I've always loved beets. As a kid I was obsessed with the color Pink. I had to have that pink dress, that pink ribbon, that pink compass box, that pink pencil. Show me something in pink and orange, and I would always pick the pink one. May be it was my obsession with the color pink that made me love beets or may be it was the sweetness of the beets. I've always had a massive sweet tooth. But beets remained my friend for life. Look how pretty pink these burgers look....

I added the cauliflower, just to add some bite to the burgers. The beans are a must though. You can replace the kidney beans with chickpeas, black eyed peas or any beans capable of becoming mushy. The beans act as a binding agent in the burger in the absence of potato or eggs. 

Most of the beet burger recipes I've browsed in the past, ask for roasted beets and that is a lot of effort. So I made the LAZY version of the beet burger. Just some grated beets, grated cauliflower, some cooked beans - mash mash mash. Add spices. Mix mix mix. Then shape and fry in a pan. EASY, right? It definitely is!! To get firm burgers, us

I paired the burgers with homemade eggless Mayo. Very simple to make and tastes just like the store bought one. Some tips for the Eggless Mayo:

• The mustard makes all the difference. If you don't have mustard powder, just crush a few mustard seeds and add that.
• If the Mayo ends up having lumps, do not worry, just strain it using a strainer once it cools to remove the lumps.
• If the Mayo ends up becoming one hard lump, blend it in the mixer or blender with a little milk to loosen it up.
• Allow the Mayo to cook, before adding the vinegar to prevent the milk in it from curdling.
• To make it Vegan, use any vegan milk like soy or almond.

Beetroot and Cauliflower Burgers with Eggless Mayo

Spiced beetroot, cauliflower and beans patty combined with some eggless mayo to make a Veggie Burger

Recipe Type:  Snacks
Cuisine:          International
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              4

Ingredients:

Beetroot and Cauliflower Patties:

1 cup Red Kidney Beans (cooked)
1 cup grated Cauliflower
2 cups grated Beetroot
2 Tbsp finely chopped Coriander leaves
1 tsp of Garlic Powder
1 tsp of Garam Masala
1 tsp of Red Chilli Powder
1/2 sp of Turmeric Powder
Salt to taste
3-4 Tbsp Oil to fry

Eggless Mayo:

1 cup Milk
2 Tbsp Plain flour or Maida
1 tsp white Vinegar
1/2 tsp Mustard Powder or Mustard Seeds
1/4 tsp of powdered Sugar
Salt to taste

To assemble:

4 burger buns
Beetroot and Cauliflower Patties
Eggless Mayo

Method:

Beetroot and Cauliflower Patties:

Mash the beans well.
Add all the other ingredients to it except the oil and mix well.
Shape into patties.
Heat oil in a pan and place the patties.
Cook the first side on medium flame for 3-4 minutes. Flip and cook for another 5-6 minutes.

Eggless Mayo:

Mix the flour in 1/2 cup of milk.
Heat the remaining milk in a pan and when it starts to boil, add the milk and flour mixture and whisk well so that there are no lumps.
Keep stirring or whisking until the mayo thickens and reaches the consistency you want.
Remove from heat and allow to cool.
Add the remaining ingredients and mix well.

To assemble:

Toast the burger buns,
Spread the mayo on the buns.
Place the hot patties and serve.

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Vegetable Cutlets with Coriander Mint Chutney | Indian Veg Cutlet Recipe [Video]

Vegetable Cutlet Recipe with step by step video instructions. Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

In a hurry? Jump to Video or Jump to Recipe

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

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Video Recipe

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Vegetable Cutlets with Coriander Mint Chutney

Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              8-10 Cutlets

Author:                Anupama

Ingredients:

For the cutlet:

3 to 4 Potatoes, medium sized
0.5 cup mixed vegetables (carrot, green beans, green peas)
0.5 Beetroot
2 Tbsp Coriander leaves
1 tsp Red chilli powder
0.5 tsp Turmeric powder
1 tsp Garam masala
2 Tbsp Flour (maida)
3-4 Tbsp Fine semolina (Chiroti rava)
Oil to fry
Salt to taste
Water as required

For the chutney:

0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves
1 Green chilli
1 clove Garlic
Salt
Water

Method:

To make the Cutlet:

1. Boil the potato until done. Peel and mash them.
2. Chop carrot and beans finely. Boil them along with the peas until done.
3. Peel and chop the beetroot and boil until cooked.
4. Drain and add the vegetables along with chopped coriander leaves to the potato.
5. Add all the spices and salt to the potato and mix well. If the cutlet mixture feels wet, add either bread crumbs or dip a slice of bread in water and immediately remove it out, squeeze out the water and crumble the bread into the mixture.
6. Divide the mixture into 10 equal parts and roll them into balls. Gently flatten the balls to make a patty. You can be creative and make fancy shapes too with a cookie cutter.
7. Heat oil in a pan. You can either shallow fry or deep fry the cutlets.
8. Take the flour in a shallow plate and add 0.25 to 0.5 tsp salt to it. Add water by the spoonfuls and whisk until you have a smooth slurry.
9. Dip the cutlet in the slurry and dip in semolina and place it in the pan.
10. Cook on each side until it is golden brown. Remove from heat once both sides are cooked.
11. Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:

1. Grind everything in the mixer/blender with 1 tbsp of water

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Broccoli Zucchini Fritters

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Beetroot Pulao with mixed Vegetables

It's been over a month since my last post. I can attribute it to nothing but heat, laziness and of course, my travels. With so many recipes in the backlog, I must be more diligent but sometimes laziness just rules :) Anyway, better late than never.

You can love it, you can hate it, but ignoring the bright vibrant magenta vegetable is very difficult. I hate the way it colours almost everything it touches from my chopping board to my hands. But its earthy sweetness lets me forget this. I generally just stick to the simple beetroot palya or sambhar. But this time thought of doing something different. I assumed a beetroot pulao would end up being red and sweet. I was wrong on both accounts. The colour is actually due to turmeric and spices rather than the beetroot and the taste was very earthy rather than sweet. I added other vegetables because I had them. You can add any vegetable you like or skip them altogether. This is one simple one-pot meal I've made multiple times...

Beetroot Pulao with mixed Vegetables

Pilaf / Pulao made with beetroot and other mixed vegetables.
Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3/4 cup peeled and cubed Beetroot
3-4 Babycorn
1 small Capsicum
1 Onion
1/4 cup Green Peas
50gms Paneer (cut into small cubes)
1/2" piece or 1 tsp paste of Ginger
2-3 cloves or 1 tsp paste of Garlic
3/4 cup Rice (uncooked)
1 Bay leaf
1 tsp Cumin seeds
2-3 dry Red Chillies (as per taste)
1 Tbsp Coriander Seeds
1/2" piece Cinnamon
1-2 Clove
1 Cardamom
A pinch Nutmeg
1 cup Water
1/2 cup Milk
3 tsp Oil
1/2 tsp Turmeric powder
1/2 Maggi magic cube (veg)
Salt


Method:

• Wash the rice 2-3 times. Soak the rice in the 1 cup of water and keep aside.
• Dry roast the cumin seeds, coriander seeds, cinnamon, cloves, bay leaf, cardamom, nutmeg and red chillies until slightly brown.
• Remove from heat and allow it to cool.
• Grind into a fine powder. You can store this powder in an airtight box for 1-2 months.
• Heat the oil in a pressure cooker.
• Add chopped onions and fry until translucent
• Crush the ginger and garlic into a paste and fry along with the onions until fragrant.
• Add the pulao powder and mix well
• Add all the vegetables and mic well. Stir fry for around 30-60 secs.
• Add the rice along with the water.
• Add the milk.
• Add the turmeric powder, maggi cube and salt.
• Pressure cook for 3 whistles.
• As soon as you can open the cooker, fluff the rice with a fork to prevent it from forming a sticky mess.
• Serve hot with some cool raita.

Note:

1) If you are in a hurry, you can replace the pulao powder with 1/2 tsp or more of garam masala or store bought biryani or pulao masala
2) The vegetables used here are optional. You can replace it with anything available and still have a wonderful pulao. By anything available, I mean any of the traditional vegetables used for pulao/biryani and not vegetables like brinjal/eggplant, okra which may mush up on cooking.
3) Maggi's magic cube is a taste enhancer. You can replace it with a pinch of ajinomoto or skip it all together. It is better to skip this if you plan on giving this to kids.

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