This protein rich, full of fiber and antioxidant rich burger is a perfect alternative for all the unhealthy burgers.
To make the green papaya vaal cutlet, take a mixing bowl and add boiled vaal, 1.5 tbsp grated green papaya, 1/2 tbsp chopped red capsicum, 1/2 tbsp chopped yellow capsicum, 1/4th tsp mixed herbs, 1/8th tsp salt, 1 tbsp bread crumbs and mix properly.
Once mixed properly, add a little water and 1 tbsp rice flour making the cutlet batter ready.
Making sure all the ingredients are evenly distributed, split the batter and make raw cutlets of the desired size. Keep aside.
Heat 1 tsp oil on a low flame in a frying pan.
Shallow fry the cutlets on both sides till crispy and golden brown. Keep aside.
To make the coleslaw, take a fresh mixing bowl and add 1/8th cup julienne carrot, 1/8th cup julienne cabbage, 2 tbsp mayonnaise, 1/8th tsp salt, 1/8th tsp black pepper powder, mix all the ingredients properly and keep aside.
For the final assembly of burger, take a burger bun and cut it into 2 halves.
Place a raw lettuce leaf on the lower half of the bun followed by the Green Papaya Vaal cutlet and 1 spoonful of the coleslaw.
Spread the coleslaw and add 4 slices of onion, 1 tomato slice and cover with the other half of the bun.
Serve immediately with ketchup.