Tag Archives: sandwiches & wraps

All Posts, Breakfast

Vegetable Burger

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Vegetable Burger

Since we traveled quite a bit when we were young, we were fortunate enough to grow up eating a wide variety of things, for my mother would pick up a recipe or two every place we went.

Burgers were special times, and I’ve been spoiled, because whenever I eat a burger outside, I’m always thinking “where’s the lettuce”, or “not enough mayo” or something like that. Best to make it at home no? Especially after hearing things like Mc D’s burgers last forever without spoiling. What could be better than a home made burger with fresh ingredients?

Makes 4 burgers
Time taken: 30-40 minutes

Ingredients

4 burger buns
1 Greek cucumber, sliced
2 tomatoes, sliced
1 bunch lettuce leaves
4 eggs (optional)
4 slices of cheese
4 tbsp butter

For the Patties
2 large potatoes
1 small carrot
¼ cup peas & sweet corn
1 egg (or 3 tbsp plain flour mixed with water to make a thin paste)
1 slice bread
¼ cup breadcrumbs (toast bread & grind it to a powder)
Salt
Oil

For the Cole Slaw
1½ cups finely sliced cabbage
1 cup grated carrot (I used purple cabbage instead, in the pic)
¼ cup mayonnaise
½ tsp mustard sauce (I used kasundi)

To Serve
Potato chips or fries
Tomato Ketchup
Toothpicks

Instructions

Patties:

  • Wash the potatoes thoroughly, cut in half or quarters, and pressure-cook along with the carrots and salt until done (usually 10 min).
  • Meanwhile, boil the peas and sweetcorn with some salt until cooked.
  • Soak the slice of bread in water for a few seconds, remove and squeeze all water out.
  • Mash the potatoes, carrot, peas, corn and bread together to form a smooth mixture. Shape into 4 patties.
  • Dip the patties in beaten egg, pat on breadcrumbs, and shallow-fry on medium heat until both sides are golden brown.

Cole Slaw:

  • Mix all the ingredients together.

Assembling:

  • Slice the buns in half, butter each side and toast on a pan until slightly crispy.
  • Place the lettuce on the lower portion of the bun, place the cucumber and tomato slices, a spoon of cole slaw, and then place the patty on top of it. Top with a slice of cheese and the top portion of the bun. Insert a toothpick to hold it all in place. Repeat for the remaining three burgers.
  • Serve with the remaining cole slaw and a side of fries.

All Posts, Breakfast

Tuna Egg Sandwich

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Now, I generally avoid any canned food, but there are a few weaknesses. Like tuna. Maybe I’ll buy a can or so in a year, but buy I will, and then I’ll enjoy a couple of days of some yummy tuna dishes.

And being in love with sandwiches, there’s gotta be a tuna sandwich, right?

Time taken: 10 min
Makes 2

Ingredients

4 slices of bread
½ cup canned tuna, crumbled
1 egg, boiled
2 tbsp mayonnaise
1 Greek cucumber, sliced
1 big tomato, sliced
1 cup shredded lettuce leaves
salt and pepper

Method

Crumble the egg, mix it with the tuna and the mayonnaise. Season with salt and pepper.

Arrange the shredded lettuce on a slice of bread, place the tomatoes and cucumber of top of it and scoop half the tuna egg on top of it.

Cover with the other slice and serve.

The accompaniment in the picture is potato wedges.

All Posts, Breakfast

Spinach n Corn Sandwich

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Spinach and Corn Sandwich

Spinach and corn are such a lovely combination. The one in the picture is a simple, healthy spinach and corn sandwich, but you can also make it a lot richer. This recipe will give you both options.

Time taken: 15 min
Makes 2 sandwiches

Ingredients

4 slices of bread
2 cups chopped spinach
¾ cup sweet corn
1 tsp mixed Italian herbs or pizza seasoning
1 tsp butter
½ tsp finely chopped garlic (optional)
salt and pepper to taste

For a healthier version
½ cup soya granules

For a richer version
½ cup milk
½ cup cheese

Method

Steam or boil the sweet corn until done, about 10 min.

Heat butter, add the garlic and spinach, and saute until wilted.

Soak the soya granules in hot water as per instructions and drain and squeeze them.

Mix the milk and the cheese, and cook them over low heat with continuous stirring until it starts looking like a paste.

Mix all the ingredients together, season with salt and pepper.

Spread on the side of a toasted slice of bread, top with another, and serve.

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Scrambled Egg Wrap

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scrambled egg wrap

Wraps are one of my favorite summer foods. They are cool and light on the stomach, and when you choose your ingredients wisely, can be quite wholesome.

Although this is a scrambled egg recipes, if you aren’t into eating eggs, just substitute the scrambled eggs with scrambled paneer or tofu.

Time taken: 10 min
Makes 2

Ingredients

2 thin chappatis or tortillas
4 eggs, scrambled
1 cup chopped tomatoes
4-5 baby corns, sliced vertically and steamed
1 cup shredded lettuce
a handful of basil leaves
¼ cup mayonnaise
1 tsp mustard sauce (optional)
Salt and pepper to taste

Method

Place a chappati or tortilla on a working surface, and spread half the mayonnaise and mustard sauce on it.

Spread the lettuce and basil leaves, baby corn and tomatoes.

Add the scrambled eggs, sprinkle salt and pepper to taste.

Wrap and serve.