Indian · Lunch
Curried Egg Patty Burger
A pan-fried spiced egg patty built from mashed hard-boiled eggs bound with gram flour, onion, ginger, curry leaves and garam masala, layered into a toasted bun with mint-cilantro chutney, tomato and cucumber. Crisp-edged, turmeric-yellow, and finished with a light smear of butter for richness.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
619Calories
27gProtein
38.4gFat
41.3gCarbs
7.8gSugar
5.2gFiber
778mgSodium
558mgChol
11.3gSat Fat
520mgPotassium
165mgCalcium
4.2mgIron
1.7mcgVitamin B12
9.2mgVitamin C
vegetarian
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Hard-boil, peel and mash the 3 eggs in a bowl until crumbly but not paste-like.
2
Mix
Combine mashed eggs, chickpea flour, onion, ginger-garlic paste, curry leaves, garam masala, turmeric, chili powder and salt until the mixture holds together firmly.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat and fry the patty 3-4 minutes per side until deep golden and crisp, flipping gently with a spatula.
4
Plate
Toast the bun halves cut-side down in the same skillet, spread with butter and chutney, layer tomato and cucumber, top with the egg patty and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs (210g)
- 4 tbsp30g chickpea flour
- 4 tbsp40g onion
- 2 tsp2 tsp ginger-garlic paste
- 1212 curry leaves
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- salt, to taste
- 4 tsp20ml vegetable-oil
- 22 hamburger bun (120g)
- 2 tbsp30g mint-cilantro chutney
- 44 tomato slices (60g)
- 44 cucumber slices (40g)
- 2 tsp10g butter
