Exotic Indian veggie burger
Spice up your burger game with an Indian flair. This patty offers a unique texture and a healthier twist with millet, carrot and courgette, while the salad with a zesty mix of Kikkoman Poke Sauce, yoghurt and curry offers a taste of Mumbai’s vibrant streets!
Preparation
Step 1
50 g millet – 1 carrot – ½ small courgette – 1 egg – 50 g breadcrumbs
Rinse the millet in cold water, then scald with boiling water. Cover with double the amount of water and cook for 12 minutes until all the water is absorbed. Allow the cooked millet to cool and mix with finely grated carrot and grated courgette, egg and breadcrumbs.
Step 2
1 tsp curry powder – ½ tsp ground turmeric – 1 tsp grated ginger – 1 tbsp Kikkoman Sauce for Poke Bowl – 2 tbsp olive oil
Season the mixture with spices, ginger, and Kikkoman Poke Sauce. Form 2 patties and fry them on both sides in olive oil.
Step 3
80 g white cabbage – 1 small red onion – 1 bunch of coriander – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tbsp yoghurt – ¼ tsp curry powder – 2 large naan bread
Shred the cabbage, slice the onion into rings, and tear the coriander into smaller pieces. Mix with the Kikkoman Poke Sauce, yoghurt and curry. Cut each naan bread in half. Place the prepared salad and patty on one half, and cover with the other half.
Recipe-ID: 1247
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50 g millet – 1 carrot – ½ small courgette – 1 egg – 50 g breadcrumbs
Rinse the millet in cold water, then scald with boiling water. Cover with double the amount of water and cook for 12 minutes until all the water is absorbed. Allow the cooked millet to cool and mix with finely grated carrot and grated courgette, egg and breadcrumbs.
1 tsp curry powder – ½ tsp ground turmeric – 1 tsp grated ginger – 1 tbsp Kikkoman Sauce for Poke Bowl – 2 tbsp olive oil
Season the mixture with spices, ginger, and Kikkoman Poke Sauce. Form 2 patties and fry them on both sides in olive oil.
80 g white cabbage – 1 small red onion – 1 bunch of coriander – 2 tbsp Kikkoman Sauce for Poke Bowl – 1 tbsp yoghurt – ¼ tsp curry powder – 2 large naan bread
Shred the cabbage, slice the onion into rings, and tear the coriander into smaller pieces. Mix with the Kikkoman Poke Sauce, yoghurt and curry. Cut each naan bread in half. Place the prepared salad and patty on one half, and cover with the other half.
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