Garden Veggie Burger

Garden Veggie Burger

I was not kidding when I wrote on FB that this dish is versatile and international in its appeal – it is called by different names depending on where  – One ma’s cutlet is another man’s patty and one man’s vadai is another’s falafel and patty to one is burger to yet another and so on – it can morph into the name you choose for it since all it is a luscious, delicious vegetable preparation that can be eaten by itself or with a bun/pita. The best part is it is loaded with  quinoa flakes thus making it a highly nutritious and protein enriched all in one burger.  So you can reasonable avoid all other carbs and eat it solely.

This was an idea conceived literally 20-25 minutes before it became what it is in the pictures below – Opened the fridge door, saw a couple of zucchinis which were aging but still intact, and some fresh heads of broccoli – I knew exactly what I wanted to make and how.

Finely grate the veggies in question – take a cup of besan or chick pea flour, 2 cups of quinoa flakes and 1 tbsp of freshly homemade sambar powder of spices of your choice – the only other thing I added was garlic flakes.

NO WATER needed – The juice from the veggies is enough to mix into a thick batter
Spray your pan, make lemon sized balls of veggie mix and pat down to flatten
Broil for 15-18 minutes
or Use your Kuzhi paniyaram dish to make them like Falafels.

This is my protein rich recipe for this month’s Avant Garde Cookies first post.


  • 3 medium sized broccoli heads finely grated
  • 2 medium zucchinis finely grated with skin on
  • 2+cups of Quinoa flakes
  • 1 cup of besan (chickpea flour)
  • (spice it the way you like best – garlic, green chili, ground black pepper or ginger)
  • I used 1 tbsp of Sambar powder – (this contains cumin, coriander, dry cayenne chilies, split peas, sesame, fenugreek, turmeric and a couple of other ingredients (recipe to follow soon)
  • 1tsp garlic flakes
  • a fist full of peanuts, ground (entirely optional)
  • salt


  1. Add the dry besan, sambar powder, salt and garlic flakes in a large bowl and mix them
  2. Add the grated veggies and mix in with the dry flour and spices
  3. Considering how much water zucchini and broccoli can let out, the mix may be a little liquidy
  4. Now add 1 cup of quinoa and stir in
  5. Add the second cup and check consistency after stirring in –
  6. If it is still too sticky, add more flakes
  7. Spray a baking pan and make lemon-sized balls of the batter
  8. place and flatten to patty style
  9. Broil for about 15-18 minutes depending on your oven
  10. I turned them over at about 14 minutes
  11. If you have the dippy donut pan, you can spray them lightly and use that as well for making this  – will look more like falafels.
  12. Enjoy with buns, pitas or just like that.


Posted on

February 12, 2013

Submit a Comment

Your email address will not be published. Required fields are marked *