Best Homemade Veggie Burger Recipe

Best Homemade Veggie Burger Recipe

Recipe for veggie burgers Use this simple, step-by-step recipe guide to learn how to cook veggie burgers at home. This is the perfect veggie burger it’s really tasty, stays together nicely, and is packed with flavour from the spices. It’s also quite simple to prepare. Sometimes veggie burgers may be so bland and lifeless. Not these, though! You will like the very crispy vegetable patties served on tender, butter-toasted buns with a creamy, delectable sauce and toppings of onions, tomatoes, and lettuce.

Why not order takeaway this weekend? Tonight, prepare these plant-based burgers for supper! Burger buns, veggies, herbs, seasoning spices, and a few basic pantry items are all you need. You may simply alter it to fit your tastes or what you have on hand.

The Best Homemade Veggie Burger Recipe

You’ll become an expert at creating mouthwatering homemade veggie burgers with this simple recipe. This veggie burger is a terrific option for feeding the family a fun evening. These are delicious and healthful fast-food options that will satisfy your cravings to the fullest.

Years ago, after much experimentation, I developed this recipe to keep my friends from eating the fast-food burgers. These burgers were so much better than the ones from the fast-food restaurants that my friends very much fell in love with them. These are really easy modifiable and taste very fresh.

You will undoubtedly agree after making this dish that handmade vegetarian burgers are far superior to those from fast food restaurants. It only takes an hour or so to prepare 4–6 burgers using this method, which includes toasting the bread, prepping the lettuce, onions, and tomato, and finally creating the sauce.

Easy Vegetable Burger Recipe

A vegetarian burger patty can be prepared entirely with vegetables, only with soy, with beans or legumes, or a combination of any of these. But I only used vegetables that are widely accessible for this meal, such potatoes, carrots, peas, and French beans. I cooked it in the same manner as a vegetarian cutlet.

There are two components to this burger recipe. Burger patties are being made by the first person, while assembly is being done by the second. If you prepare ahead, making these veggie burgers is rather simple.

Using a steamer or cooker, I begin by cooking the vegetables for the burger patties. I chop the tomatoes, onions, and lettuce for the topping while they are steaming. To save time, I normally prepare the dressing the day before and store it in the refrigerator.

I shallow fried all four or six of the burger patties at once in a big pan. Compared to frying them in batches, this method actually saves a tonne of time. This time, I made them in batches and pan-fried and shallow-fried some to show you.

The simplest method is to cook them all at once in an air fryer or oven.

Merely assembling and garnishing your burger is the second portion. I occasionally also prepare this garlic bread, pepper chicken, and chicken nuggets to add to the vegetarian burgers.

Ingredients For Making Vegetable Patties

Vegetables : Choose the ones that best suit your taste. Don’t use vegetables you dislike. Some of the vegetables we personally enjoy in these veggie patties include potatoes, sweet potatoes, carrots, sweet corn, green peas, button mushrooms, broccoli, baby spinach and red pumpkins.

Keep in mind that each vegetable has a unique taste and is unique. Sweet potatoes will give the patties a sweet taste, just like mushrooms contribute an earthy flavour. Therefore, please select the vegetables carefully to avoid an odd flavour.

Spices : Feel free to use garam masala, like I did here, if you enjoy the traditional Indian flavours. No additional spices, such as cumin or coriander powder, have been added. Feel free to use them. I have also occasionally cooked them using all-spice or taco seasoning.

For my own taco seasoning, I used ½ teaspoon each of onion and garlic powder, ½ to 1 teaspoon of red chilli flakes (low heat), ¼ teaspoon of dried oregano, and 1 teaspoon of cumin powder for these vegetable burgers.

Poha powder vs flour vs bread crumbs : Just flattened rice is what powered poha is made of. Because it binds the components so nicely and absorbs moisture, it is usually my favourite to use in patties. Additionally, it stays true to the tastes of flour and bread crumbs. Poha is best ground up in a grinder and added to the mashed vegetables.

You may also use rice flour, bread crumbs, gramme flour (besan), or sattu (roasted gramme flour). It is necessary to dry roast rice or besan flour before using it to ensure that the patties don’t taste like they include uncooked flour.

Since I was out of additional ingredients when I produced this article, I roasted the rice flour well in a skillet before cooling it. later on the mashed vegetables.

IngredientsValue
potatoes (2 large or 2 cups cubed)250g
carrots (1 heaped cup cubed)2 medium
beans finely chopped (6 to 8 No)½ cup
peas (fresh or frozen)½ cup
ginger (1 ½ tsp ginger paste or ½ tsp dry ginger powder)1 inch
green chilies (deseeded & chopped)2 to 3
coriander leaves (or 2 tbsps parsley, finely chopped)3 to 4 tablespoon
garam masala (or taco seasoning as needed)1 to 1 ½ teaspoon
bread crumbs (or poha powder or gram flour)½ cup
salt (adjust to taste)½ teaspoon

Ingredients For Coating The Bread Crumbs

You may use poha, bread crumbs, panko crumbs, or even cornflakes for your crumb coating. However, using bread crumbs and panko crumbs results in less mess. To achieve an entirely bread-free veggie burger, just use poha for both binding and coating. Here is my veg cutlet post with step-by-step images showing how to coat with poha.

Panko crumbs work best for crumb coating as compared to bread crumbs. These aren’t the same as bread crumbs. Because panko are lighter and flakier than regular bread crumbs, the patties have a crunchier texture. Additionally, these absorb less oil than standard bread crumbs. If panko isn’t available, use normal bread crumbs instead.

If you don’t have bread crumbs, just toast four to six slices of bread on a tawa until they get somewhat crunchy, which will cause them to lose moisture. Add the torn ones to a jar for grinding. To get coarse crumbs, just pulse them. Avoid making fine powder. For a crispier crumb coating, steer clear of using freshly made crumbs.

Using flour instead of eggs to produce batter : Most crispy patties are coated with crumbs after being dipped in beaten egg. As this is a vegetarian burger recipe, I’ve replaced the egg in the batter with gramme flour, or besan. This is simply swapped out with any flour of your choosing.

Simply dipping the burger patties in batter and then breading them with crumbs is the concept. The following are some of the better options: wheat flour, chickpea flour, rice flour, corn starch/white corn flour, gramme flour, or all-purpose flour.

Simply beat the egg until thoroughly combined, dip each patty into it, and then bread them if you want to use it in place of batter. However, take notice that pan-frying these patties will not allow the eggs to cook through the edges of the patties. So the pan has to have extra oil for these patties.

IngredientsValue
For Batter
flour – gram flour, rice flour, corn flour½ cup
water (more to adjust the consistency)⅓ cup
For Bread
bread crumbs (or panko crumbs or powdered poha / cornflakes)1 ¼ cup

Buns For Best Vegetable Burger Recipe

Any variety of hamburger buns will work. I would then use freshly made whole meal sprouted flour buns from a neighbouring bakery this is an extremely old article on the site. I’ve switched to wholegrain sourdough burgers and breads lately.

Among the options are brioche buns, sesame buns, multigrain buns, and lamb chops. Essentially, you are free to use any sort of hamburger bread you like. The most crucial need is that you have to truly appreciate the flavour of the buns you use in order to enjoy the burger.

You may still prepare this dish without any type of buns; just use thick pieces of your preferred bread to create a sandwich burger.

Ingredients For Burger Dressing

Sauce : Typically, burger sauce is made by combining ketchup and mayonnaise with a few other flavouring components. Mayonnaise is the condiment that is most frequently used and found in burgers. Go ahead and use store-bought mayo if you feel comfortable doing so.

IngredientsValue
mayonnaise (or greek yogurt/ hung curd, refer notes for options)½ cup
extra virgin olive oil (or avocado oil or any other, optional)1 ½ tablespoons
lemon juice (adjust as needed)1 to 1 ½ tablespoon
mustard seeds powder or 2 to 3 tablespoons Dijon mustard½ to ¾ teaspoon
black pepper powder (adjust to taste)½ teaspoon
garlic powder (or ¾ teaspoon finely minced garlic, optional)½ teaspoon
red chili flakes (optional)½ teaspoon
salt (use a bit, only if needed)to taste

Sadly, store-bought mayonnaise—whether it contains eggs or not—is laden with oil. So, Greek yoghurt, whether dairy or vegan, is a simple and healthful replacement. The remaining choices are avocado mayo, hummus, cream cheese, pesto, and Indian green chutney.

I used homemade yoghurt in this post, which I strained to get rid of the whey. This is the most popular dish in the house; I promise you will adore it and never realise it is yoghurt since it tastes so good. It has flavours of mustard, garlic, chilli, and olive oil.

Flavour additions : The majority of upscale burger restaurants spread their own unique sauce on the burgers. However, the most of us will be shocked to learn that this is only a combination of mayo and ketchup with minor flavouring additions.

The addition of black pepper, Worcestershire sauce, Dijon mustard, onion powder, sweet pickle relish, and garlic powder turns mayo and ketchup into a delicious sauce that is hard to stop eating.

I only use yoghurt, garlic, mustard, olive oil, black pepper, chilli flakes, and lemon juice to make my burger sauce. However, this tastes just as good and is healthier than the sauce that is smeared on hamburger places.

IngredientsValue
For Assembling Burger
4 to 6 burger buns (prefer wholemeal or wholegrain, any)4 to 6
butter (if needed for toasting, optional)1 to 2
lettuce leaves or as needed4 to 6
medium tomatoes (ripe, red & firm)1 to 2
large onion1

To improve the sauce in the dish, you may either use taco seasoning or a combination of onion and garlic powder.

Steps For Steaming Vegetables For Patties

Step 1 : Begin by using a saucepan, steamer, or cooker to steam the vegetables. Transfer two and a half to three cups of water into a steamer, cooker, or instant pot. Put in a rack or trivet and heat the water to a boil over medium heat. I’ve included a photo of my steamer/pot with a trivet.

Step 2 : In the meanwhile, rinse every veggie. What I used is this 250 grammes (2 big or 3 medium potatoes, 2 cups cubed) of potatoes 1 heaping cup of chopped, medium-sized carrots ½ cup coarsely chopped French beans, 6 to 8 in number ½ cup to ¾ cup frozen green peas. If you’d like, you may also use cauliflower.

Step 3 : Dice potatoes into 1-inch pieces after peeling. Cut the beans in half and throw them away. Finely chop them into ¼-inch pieces. Place each one inside the steam basket. Add the fresh peas at this point if using them. After placing it in the steamer, cover it. After the water reaches a rolling boil, steam for five to seven minutes, or until half done.

Step 4 : Peel and cut two medium carrots while those are steaming. Add the carrots and peas when the potatoes are halfway done. Add ¾ cup of cauliflower florets if using.

Step 5 : All of them should be steam-cooked, covered, and fork-tender not mushy.

Step 6 : To determine if potatoes are cooked to perfection, pierce one with a fork and see if it inserts readily.

Read More : Best Garlic Bread Toast Recipe

Steps For Making Vegetable Patties

Step 7 : After they’re all cooled, combine them in a big mixing basin. These vegetables shouldn’t have any stock or water drips. Include :

IngredientsValue
salt½ to ¾ teaspoon
ginger paste (or ½ teaspoon ginger powder)1 ½ teaspoon
garlic powder (optional, skip if using taco seasoning)½ teaspoon
garam masala (or taco seasoning as needed)1 ½ teaspoon
coriander powder (optional)½ teaspoon
fresh chopped coriander leaves (or any other herbs of choice)3 to 4 tablespoons
green chilies chopped1 to 2

Step 8 : Use a masher to mash all of the ingredients. Please be aware that smashed chilies will add heat to the burgers. Add them after mashing the vegetables for a milder flavour.

Step 9 : Add 1/3 cup of powdered poha or sattu (roasted gramme flour) or ½ cup of bread crumbs.

Use rice flour or besan as a hint. The flour should be dry-roasted over medium heat until a pleasant scent emerges. Allow it to cool fully. Put it in here.

Step 10 : Fully combine everything. The combination should naturally be a little sticky.

You may add more binding ingredients, such bread crumbs or poha powder, if it’s very sticky and wet. However, keep in mind that adding too much binding material will change the burger patty’s flavour.

Step 11 : The combination ultimately looks like this; the potatoes are what give it a bit sticky texture. You may now taste test and adjust the seasoning with extra salt or garam masala if necessary.

Step 12 : Depending on how thick you want your patty, divide into 4 or 6 equal halves.

Step 13 : Press the balls into patties that resemble your burger buns in size. If the patties are too sticky, dust them with flour as you flatten them, like I did. Set them apart.

Steps To Prepare Bread Crumbs

Step 14 : Fill a large basin with bread or panko crumbs. You may use the crumbs straight away, or you can flavour them. I don’t make any additions to the kids’ section. I add a small amount of all-spice powder and around ¼ teaspoon of red chilli powder to the remaining mixture. Apply sparingly as it will sink to the bottom.

To create your own, toast bread pieces on a skillet until they are beginning to crisp up, if you don’t have any crumbs. After cooling, break them up and put them in the grinder. To make coarse crumbs, pulse them.

Read More : Easy Air Fryer French Fries Recipe

Step For Making Batter

Step 15 : Add ½ cup besan (gramme flour) or corn starch and ¼ teaspoon salt to a mixing dish. Add just enough water to create a thick batter. The patties will absorb moisture from the batter if it is made too thinly, and the batter will not coat and distribute evenly over the burger if it is too thick.

Steps For Breading Vegetable Patties

Step 16 : Fully submerge each patty in the batter one at a time.

Step 17 : Lay it on the panko or bread crumbs. As you can see, the batter is rather thick, which gives the veggie patties a nice, thick crust.

Step 18 : Apply a coat on the opposite side of it as well as the sides.

Step 19 : Place the patties onto a dish. Continue dipping each patty in the batter, followed by the panko or bread crumbs. After plating them, let them sit for ten to fifteen minutes. This lessens mess in the pan while frying by enhancing the crumbs’ ability to adhere to the patty. In the meanwhile, make the dressing or sauce.

Read More : Best Mayonnaise Bread Sandwich Recipe

Steps For Making Burger Sauce

Step 20 : Fill a bowl with ½ cup of Greek yoghurt (hung curd) or mayonnaise. Add one tablespoon olive oil, one-half to one-half teaspoon each of mustard, garlic, and black pepper powders.

Advice: I used some freshly produced yoghurt that I had somewhat strained. If the yoghurt isn’t thick enough, the sauce will run off the burger. To make hanging curd from handmade curd, see this post.

Step 21 : Add a little lemon juice. If your yoghurt or mayo is sour, omit the lemon.

Step 22 : Thoroughly combine and sample the sauce. Taste and adjust any ingredients (including salt) to your preference. Put this away.

Steps To Prepare Burger Toppings

Step 23 : We must always carefully wash lettuce before using it to prevent stomach problems. Wash every leaf individually in a slow-moving stream of water. After covering them with kitchen towels, set them somewhere cold until the water runs out.

Advice: I use a mixture of one part vinegar to three parts water to clean lettuce. Scatter it over the foliage. Give it five minutes. Give it a good wash.

Step 24 : Cut two medium tomatoes and one large onion into thin rings. Divide the onion layers apart. Remove the tomato seeds. Place them aside in a cool location as well.

Steps For Frying Patties In a Pan

Step 25 : In a pan, heat up 1½ tbsp of oil. Place two patties in the heated oil. Using your fingers, gently rotate the patties so they absorb the oil from the pan.

Step 26 : Cook over medium-high heat until the bottoms are crispy, golden, and firm. After that, carefully turn them over and continue to cook until they are uniformly brown and crisp. As the crust is done, raise the flame as needed to get a good golden to brown colour.

Steps For Shallow Frying The Patties

Shallow frying is advised to get consistent golden colour and crispness throughout, including the sides. The sides of pan-fried patties will not get brown. Compared to pan-fried ones, shallow-fried ones remain crisper for a longer period of time.

Step 27 : Fill a small pan with half a cup of oil and heat it. After the oil heats up, carefully drop the patties into it.

Step 28 : After the base is firm and golden, carefully flip them over and continue to cook until the other side is golden and crisp. Move them to a cooling rack that is connected. Avoid putting them straight on top of the bun. If you wish to top the really hot patties with cheese slices, then you may transform them into cheeseburgers.

Step 29 : Pour the oil into a cup when you have finished cooking the patties. Cut each bun in half, and if you’d like, smear butter on each half. In the same hot pan, toast them. Take them out and put them away. Alternatively, you may toast them for 5 minutes in the oven or 2 minutes at 180 C in an air fryer.

Read More : Best Homemade Pepper Chicken Recipe

Steps For Assembling The Veggie Burger

Make sure the lettuce isn’t soaking wet, the patties aren’t overdone, and the burger bread isn’t too hot before continuing with the assembly. The burger’s patties will only sweat and become less crispy if they are assembled while extremely hot.

Step 30 : Arrange the veggie patty on top of the toasted bun. To help hold the patties in place, you can add put some ketchup or burger sauce. This is optional, though. This isn’t what we like since the patty gets softer.

Step 31 : Add the lettuce, tomatoes, and onion after that. Then drizzle a tiny bit not too much, as it will spill of your preferred sauce on top. Lay the top slice of the sandwich with the sauce on it over the burger. It’s time to savour your freshly prepared hamburger.

Tips For Making Vegetable Burger Recipe

  • Steaming Vegetables : Vegetables should be steamed so they are fork-tender and not overly soft or mushy for a vegetarian burger. Therefore, steaming them in a steamer, stove, or ordinary pot is the best alternative. If you are prepared to watch over them, you may also boil them in a kettle with some water. But watch closely to make sure they don’t overcook and absorb too much liquid.
  • Binder additions : Avoid dusting heated vegetables with flour or bread crumbs. They will make the mixture pasty and sticky when added to heated vegetables. Let them cool fully before mashing. Only when the veggies have cooled down should you add the binder, such as poha, bread crumbs, and roasted gramme flour.
  • Cheese : Place a piece of cheese on top of the hot vegetable patty to add some cheese to your burger. Cover the bottom bread slice with burger sauce, then add the cheese-topped veggie patties, onions, tomatoes, and lettuce in that order. Drizzle with some sauce, then arrange on top of the lettuce.
  • Toppings : Options for toppings include guacamole, coleslaw, cream cheese, grilled and fresh pineapple, potato chips, tortilla chips, hummus, avocado, and pickled veggies. Many hamburger restaurants include grilled or raw pineapple in their beef burgers. These actually taste great and give your burger a naturally occurring sweetness and tang.
  • If you add taco flavour to your burger sauce, it pairs beautifully with tortilla chips. That is what I put on the recipe card’s notes area. For longer-lasting crispness, use thicker potato chips.

Instructions For Making Burger Sauce

  • Combine mayonnaise or Greek yoghurt, mustard, olive oil, garlic, chilli flakes, and black pepper in a small mixing bowl. Taste and adjust with salt as necessary. Add more lemon juice if your mayo isn’t sour enough. Combine and store in the fridge until required.

Instructions For Steaming Vegetables For Patties

  • Fill a saucepan or steamer with 2 to 3 cups of water. Inside the pot, place a rack or a trivet. Bring the water to a boil while covering it.
  • Rinse potatoes and French beans in the meanwhile. French beans should be finely chopped once both ends are cut off. Cut potatoes into 1-inch cubes after peeling. Put them in the steamer and add them to a basket.
  • Takes around 5 to 7 minutes to steam them to half done. Peel and cut the carrots into 1-inch chunks in the meanwhile.
  • Add the carrots and peas to the steamer when the potatoes are halfway done. When the potatoes are totally cooked and fork-tender, cover and steam them. Carrots and peas ought to be finished by now as well.
  • After cooling down, move all of these cooked vegetables into a mixing dish. After they have cooled, thoroughly mash them and mix with salt, coriander powder, green chilies, coriander leaves, and garam masala.
  • Mix each one. The combination you have will be sticky and mushy. Add bread crumbs, powdered poha, or flour to this just in little amounts as needed.
  • The patties’ mixture shouldn’t be very damp or soggy. A little stickiness is OK, but it must be solid. Add extra bread crumbs if not. Examine the images in the post’s step-by-step photo section.

Read More : Creamy & Cheesy Macaroni Pasta Recipe

Instructions For Making Burger Patties

  • Taste the mixture and adjust the seasoning or salt amount to your liking. Depending on your desired thickness for the patties, divide the dough into 4–6 sections.
  • To prepare the batter, add corn starch or gramme flour to a small mixing dish. Pour in just enough water to create a reasonably thick batter, then add a bit of salt. Avoid making the batter too thin, as the patties will absorb the extra moisture and become too soft.
  • Transfer panko or bread crumbs to a large platter or basin.
  • Flatten a piece of the veggie patty mixture to the same thickness as the burger bread. whether the blend is adhering. Coat the patties in cornflour or flour. Make all of the patties in this manner, then set them aside on a platter.
  • After fully dipping each burger in the batter, roll them in the bread crumbs. Apply a generous layer of crumbs to the patty, covering both sides.
  • Coat each pattino in this manner, then put it aside. To ensure that the crumbs adhere to the patties and don’t splatter the oil or pan during frying, let them rest for ten minutes.
  • Get the lettuce, tomatoes, and onions ready.
  • Rinse every lettuce leaf individually under a gentle stream of water. Another option is to sprinkle a mixture of one part vinegar to three parts water. After a thorough rinse, let them sit on kitchen towels to allow the water to drain completely.
  • Cut tomatoes and onions into thin, rounded slices. Deseed the tomatoes if necessary.

Instructions For Frying Vegetable Patties

  • To bake or air fry the patties, refer to the notes section. Heat a skillet with 1½ to 2 tablespoons of oil before pan-frying. Once the oil is heated, add two to three patties, depending on how many will fit in your pan. To evenly distribute the oil throughout the patties, gently rotate them with your fingers.
  • Cook them over medium-high heat until the bottoms are crisp and brown. Gently turn them over and add a tablespoon or two of oil as needed. Fry until evenly browned and crisp. Increase the flame for the final two minutes to achieve a good golden to brown crust.
  • Heat a small pan with ½ cup oil before shallow-frying. The patties should be carefully lowered into the heated oil and fried until golden.
  • Fry them until they are crisp and brown, turning them over gently. Before assembly, remove them to a wire rack to cool somewhat. To assemble cheeseburgers, top the very hot patties with pieces of cheese.
  • After the patties are done cooking, pour the oil into a cup. Cut each bun in half, and if you’d like, smear butter over them. In the same hot pan, toast them. Take them out and put them away.

Read More : The Best Meatballs Pizza Recipe

Instructions For Assembling Veggie Burger

  • Please double-check before assembling: the burger bread should not be very hot, the patties shouldn’t be overcooked, and the lettuce shouldn’t be soaking wet.
  • Arrange the veggie patties first on a serving platter, followed by the toasted bread. Spread some ketchup or the burger sauce we created previously, if desired, to hold the patties in place. You can, however, omit this if you like your burger to be really crisp.
  • Arrange the lettuce, tomatoes, and onion in that order. If desired, you can pour additional sauce over the onions and lettuce. Drizzle more sauce onto the upper part of the bun and position it on the burger.
  • The burgers can be served now. Some of the best sides include cheese balls, boiled corn and potato wedges.

FAQs On Veggie Burger Recipe

How Can I Make a Vegetable Burger Firm ?

To make the vegetable burger solid, you may add ingredients like bread crumbs, powdered cornflakes, gramme flour, roasted gramme flour, roasted rice flour, and flattened rice flour. These components help to keep the patties solid by readily absorbing the extra moisture from the vegetables.

What’s Special In Vegetable Burger ?

Grains, beans, nuts, fungus (such as mushrooms), veggies, spices, herbs, and a binding agent (such as bread crumbs) can all be found in a vegetarian burger. These vegetarian patties are piled high on buns with pickled veggies, tomatoes, onions, lettuce, and a unique burger sauce.

Is Eating Vegetable Burger Healthy ?

Yes, if you pan-fry the patties, use wholemeal buns, exclude mayo from the sauce, and top it with lots of fresh greens and veggies, vegetarian burgers can be nutritious. Use vegan or dairy yoghurt sauce, sourdough wholegrain buns, and pan-fried or grilled vegetable patties for the healthiest vegetarian burgers.

How To Avoid Vegetable Burger Falling Apart ?

Add flour, bread crumbs, or cooked potatoes to help bind the vegetable burgers. The vegetarian burgers are securely held together by these components and won’t crumble. For flawless binding, mash the vegetables, add the binder, and form the patties.

Read More : Easy Homemade Chicken Nuggets Recipe

Final Thoughts

The best vegetarian burger you’ve ever had! The patties are really crispy, loaded with vegetables, and seasoned with a tonne of flavorful spices. Add lettuce, tomatoes, onions, and an absolutely mouthwatering sauce on top.

  • Alternatives for patties : You may also use vegetables like sweet potatoes, cauliflower, broccoli and sweet corn. Toss them in some steaming vegetables.
  • You may sauté, cut finely, and then add chopped mushrooms and spinach to the mashed veggies for the patties.
  • Use powdered poha, roasted gramme flour (sattu), roasted besan, or crushed cornflakes for binding if you want the patties to be totally devoid of breadcrumbs. Crushed cornflakes or powdered poha can be used for the crumb coating.
  • Add any kind of flavour to them.
  • Options for Mayonnaise Substitution : Use any vegan mayonnaise, such as nut mayo, or vegan yoghurt, such as this almond yoghurt.
  • Just substitute guacamole, cream cheese, or any other vegan cheese in instead of mayo.
  • The breaded veggie patties should be air-fried for 12 to 14 minutes at 180 degrees Celsius in the air fryer basket. After checking, give them another 6 to 8 minutes to air fry. When they’re finished, give them an oil brushing. Simply air fried them for a few more minutes at a lower temperature, such as 140 to 160 C, to get the ideal golden colour.
  • When baking patties, preheat the oven to 180 degrees Celsius for a minimum of 20 minutes. Use parchment paper to line a baking pan. The breaded patties should be put on the baking pan. Give them a little oil drizzle. After that, place the baking tray into the oven. Check them halfway through the 20 minutes of baking. Bake them till crisp, adjusting the baking time. These won’t become gold. Before using them for breading, toast the crumbs in a skillet until brown. Then, let them cool.

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