Thai veggie burgers topped with sweet . Thai pickles and a red curry cashew cream sauce.
- In a bowl add grated potato, grated pumpkin, sweet chilli sauce, oyster sauce and mix it well.
- Then add bread crumbs for coating and make it like a burger patty.
- For sauce: Take a pan add coconut milk, roasted peanuts, jaggery, sweet chilli sauce, tamarind extracted water then mix it nicely and leave it for boiling.
- In a hot pan add oil, place the burger patty saute it and keep it a side.
- Take burger bun on a chopping board and cut into half horizontally.
- Apply butter for both crown(top part) and heal(bottom part).
- Then roast it on a pan and keep aside.
- Take a bowl add sliced carrots, thinly sliced capsicum, salt, oil, vinegar , sugar and mix it together.
- Place the heal part in a serving plate then add cucumber slices on it, burger patty and add sauce on top of it.
- Then place the crown part in a serving plate add carrot mixture on top of it and add onion, red capsicum julian's.
Now thai veg burger is ready to serve.