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Broccoli Oats Burger with Southwestern Slaw

Jan-22-2018
Sujata Hande-Parab
20 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Broccoli Oats Burger with Southwestern Slaw RECIPE

In this recipe I have prepared Broccoli oats cutlets, southwestern slaw or cabbage salad and Mayo and burgers have been prepared. Healthy and wholesome dish which can be eaten for breakfast, lunch or dinner.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Fusion
  • Roasting
  • Blending
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Southwestern Slaw – Finely shredded cabbage – ¾ cup
  2. Julienned Carrots– ¼ cup
  3. Finely shredded Fresh lettuce- ¼ cup
  4. Veg Mayonnaise – 1 ½ tbsp.
  5. Thick fresh curd – 1 tbsp.
  6. Lemon juice – 1tsp
  7. Honey – 1 tsp
  8. Freshly ground Black paper – 1tsp
  9. Red chilli flakes – ½ tsp
  10. Salt to taste.
  11. For Cutlets Broccoli Florets – 1 ½ cup tightly packed
  12. Boiled potatoes – 1 medium(grated)
  13. Cumin Seeds – 1 tsp
  14. Onion – 1 small or ½ medium finely chopped
  15. Lemon juice – ½ tbsp. or half lemon
  16. Garam Masala – 1 ½ tsp
  17. Turmeric powder – ½ tsp + ¼ tsp for blanching
  18. Hot water – 2 cups for blanching
  19. Salt to taste + for blanching
  20. Oil – 2 tbsp. for shallow frying + ½ tbsp. for tempering
  21. Green Paste – Green chilies – 3-4
  22. Garlic cloves – 5-6
  23. Grated ginger – 1 ½ tbsp
  24. For Slurry– Rice flour – 3-4 tbsp.
  25. Water as required for thick slurry.
  26. Salt a small pinch
  27. For the coating - Toasted rolled oats – 1/2 cup
  28. For burgers – 4 burgers
  29. Butter – 2-3tbsp
  30. Veg Mayonnaise – 3 tbsp (I used funfoods veg Mayo Burger spread)
  31. Other toppings – Sliced onion, sliced tomato
  32. Other ingredients – for serving - Tomato Ketchup, Slaw or salad

Instructions

  1. For Cutlets – Blend garlic, green chillies, grated ginger into fine paste.
  2. Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off water completely.
  3. Run through a food processor or mince it using mixer. Don’t make a paste.
  4. In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
  5. Add finely chopped onion. Cook till translucent.
  6. Add prepared green paste. Cook till raw aroma goes away.
  7. Add turmeric powder, garam masala, salt. Stir for few seconds.
  8. Add minced broccoli florets. Mix well till mixture combined well with masala.
  9. Add grated potato and lemon juice. Mix well. Sauté for few seconds. Mash it using masher or spatula.
  10. For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
  11. Spread toasted rolled oats in a plate
  12. Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
  13. Press in between palms shaping them into a small tikkis or cutlets.
  14. Dip them in prepared batter and Roll in toasted rolled oats.
  15. In a nonstick tava or griddle, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
  16. Flip it over and let it fry for 1-2 minutes from other side. Drizzle some Oil. flip it again and cook until golden brown and crisp from both the sides.
  17. For Slaw - In a bowl mix finely shredded cabbage, shredded lettuce leaves, Carrot julienne.
  18. In another bowl take curd, mayonnaise, red chilli flakes, ground black peppercorns, honey, salt. mix well until it combined. Dressing is ready.
  19. Pour over shredded vegetables and toss well.
  20. Assembling – Cut the burger buns horizontally into two. Apply butter on insides of each half. Toast them on nonstick pan
  21. Spread some burger veg mayonnaise evenly on each sliced burger. Keep prepared broccoli cutlet.
  22. Spread 2-3 tbsp. prepared southwestern slaw. Top it with sliced onion and tomato. Cover with another buttered burger slice.
  23. Serve with tomato ketch up or any dip.

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