Protein-Packed Broccoli Burger - Tarneet Kaur
Ingredients
- Broccoli (florets) 1 medium-sized
- Paneer (cut into cubes) 150g
- Ginger (chopped) 1 inch
- Garlic cloves (chopped) 4-5
- Green chilies (optional) 1-2
- Salt & Red chili powder (to taste)
- Besan (gram flour) 10 Tbsp
- Breadcrumbs 5-6 Tbsp
- Oil (for greasing and frying)
How to make
Boil water with some salt, add the broccoli florets, and blanch them for a couple of minutes. Strain and set aside.
Add the blanched broccoli, 150g paneer, 1-inch ginger, chopped garlic, and green chilies (optional) to a blender. Blend into a coarse paste. Add a little water if needed to help the blending process.
Transfer the mixture to a bowl, then season with salt and red chili powder to taste.
Stir in 10 tbsp of besan and 5-6 tbsp of breadcrumbs. Adjust the amount of breadcrumbs to achieve a dough-like consistency (not too dry).
Oil your hands and shape the mixture into 4-5 patties.
Preheat the air fryer to 190°C and cook the patties for 20 minutes Or shallow fry the patties on a skillet with a little oil until golden and crispy.
In a small bowl, whisk together some yogurt, hot sauce, honey, salt, and pepper. Adjust the quantities to taste.
Layer your patty on a gluten-free or whole-grain bun. Top with fresh veggies (lettuce, tomato, onions) and drizzle with the prepared sauce.