To begin with Veggie Chop Burger Recipe, rinse all the vegetables - carrot, beetroot, potato, peas, corn and peel their skin and finely chop them. Transfer all the vegetables into a pressure cooker, add salt and just ¼ cup of water and pressure cooker for 3 whistles and turn off the heat.

Allow  the pressure to release naturally. 

Once it is done, discard the water from the cooked vegetables and mash the vegetables. Keep them aside.

Heat a teaspoon of oil in a pan. Add grated ginger, onions and green chilies and saute it till the onions turn slightly brown.

Add the mashed vegetables along with salt and the cumin powder and red chilli powder into the pan. Mix well and cook all the ingredients till it gets mixed with each other properly.

Turn off the heat and set it aside to cool. Once it is cooled down, make small lemon sized balls from the vegetable mix and shape them into cylindrical shapes and flatten it to shape them like a burger patty and keep them aside.

Add corn flour to a bowl with 1 tablespoon of water and mix it well.

Carefully dip the chop in the corn flour mixture and then roll it in the bread crumbs. Follow it for the other chops too.

Heat oil in a wide pan for Shallow frying. When oil turns piping hot, reduce the flame to medium and carefully transfer the coated vegetable chops into the oil.Shallow fry for about a minute or until all the sides turn golden brown. Drain on kitchen towel to soak the extra oil.

Cut the burger buns into 2 halves. Toast the burger buns with a little butter.

Place lettuce leaves, top it with onion slices, place veg chop on top, burger mayonnaise followed by tomato slices, close and serve.

Serve the Veggie Chop Burger along with a glass of Banana Almond & Prunes Smoothie for a perfect weeknight dinner that you can enjoy with kids.