• Wash all the veggies by rubbing them well and do not peel the skin of potato and carrot.Steam or boil  the veggies them with the skin.
• Once all the veggies steamed, mash  them and  add salt, chilly powder  and green coriander.Mix well and make a big round ball.

If opting gluten free option / fasting patty

• Roast the lotus seeds ( makhana)

  let them cool down.

  Grind to make the powder.
• In a flat plate spread the bread crumbs or lotus seed powder  and sesame seeds.
• Wrap the patty in this powder on both the sides, to make it strong and round.
• Press the patty with you hand to make flat tikki/ patty.
• Grease a pan  and place all the patties, roast them on both the sides.
• Assembling and making the burger

Coleslaw-

• Fine chopped cabbage + cashew cheese.
• In a bowl pour some cheese and ad the cabbage, mix well and keep aside.
• Slice and dry roast the burger bun.
• Spread 1-2 tbs  of coleslaw over the bottom half of the bun.
• Place the roasted patty , spread tomato ketchup (*recipe in sauce and dip section)
• Now arrange onion rings, sliced tomatoes,  cucumber slices and a big lettuce leaf.
• Spread green chutney inside the top half of the burger bun.
• Add avocado slices for extra creaminess.
• Close the burger and tuck the cocktail stick (tooth pick) to hold every thing together.

  Voila!

Making of Cabbage burger

• Steam the water in the steaming pot and switch off the heat.
• Now add 2 full cabbage leaves in the upper steaming pot ( not in the water)
• Close the lid, let it be for 3-5 minutes.
• They should not become soft, this step take out the rawness of the cabbage.
• Use this cabbage as a top and bottom bun.
• Cut the round shape with the help of scissors.
• Rest is same. Enjoy.

Sweet potato fries

• Wash and steam the sweet potatoes.
• Slice in the shape of fries with the skin.
• Steam then till  they remain firm (5-6 min)
• Grease a pan and roast the fries on all sides.
• Sprinkle salt and red chilly powder.