These crispy veg burger patties are an easy homemade option packed with vegetables, potatoes and aromatic spices. The patties turn beautifully golden and crisp on the outside while staying soft and flavourful inside. They are perfect for making homemade burgers, or simply serving as a snack with ketchup or your favourite dip.

Ingredients Crispy Veg Burger Patty

• ½ onion, finely chopped
• 1 tsp grated ginger and garlic
• 1 carrot, finely chopped
• 10–12 French beans, finely chopped
• 2–3 cauliflower florets, finely chopped
• 1 potato, boiled and grated
• ½ tsp red chilli powder
• ½ tsp dhania jeera powder
• A pinch of haldi powder
• ½ tsp garam masala powder
• A handful of chopped coriander leaves
• 2 tbsp breadcrumbs
• Salt, to taste
• Breadcrumbs, for coating
• Maida slurry, for coating
• Oil, for shallow frying

Method for Crispy Veg Burger Patty

1. Heat a little oil in a pan. Add the chopped onion, ginger and garlic and sauté until the onion turns soft and translucent.
2. Add the finely chopped carrot, French beans and cauliflower. Cook covered on low to medium heat, allowing the vegetables to soften in their own steam.
3. Add the red chilli powder, dhania jeera powder, haldi and garam masala. Mix well and fry for a minute until the spices are fragrant.
4. Remove the mixture from the heat and let it cool slightly.
5. Add the grated boiled potato, 2 tbsp breadcrumbs, chopped coriander and salt. Mix everything well to form a firm mixture.
6. Divide the mixture and shape it into burger-sized patties.
7. Dip each patty into the maida slurry and then coat evenly with breadcrumbs.
8. Heat oil in a pan and shallow fry the patties on medium heat until crisp and golden brown on both sides.
9. Serve hot as a burger patty or enjoy them on their own with ketchup, mayonnaise or your favourite dip.

Serving Suggestion

Place the crispy veg patty inside a toasted burger bun with lettuce, tomato, onion, cheese and your favourite sauce for an easy homemade veg burger.

Recipe Notes for Crispy Veg Burger Patty

• Make sure the cooked vegetables are not watery, as excess moisture can make the patties difficult to shape.
• Allow the vegetable mixture to cool before adding the potato and shaping the patties.
• For extra crispiness, coat the patties generously with breadcrumbs.
• You can use any combination of finely chopped vegetables you have available.