Vegetarian burgers….
 
Soak Kala chana overnight. Pressure cook with salt till soft. Grind to a smooth paste and combine with equal quantity of mashed potato. Mix in spices, onions, ginger, garlic, green chillies, cilantro and bread crumbs. Form into big patties and deep fry one at a time!
Split buns, spread butter/oil and grill. Place some lettuce followed by coleslaw on the base of each bun, top with patties. Cover with top of bun and serve immediately!
PS: Mom’s style: skip coleslaw….serve toasted buns layered with patties, spicy green chutney and pyaz!!

For low fat mustard coleslaw
Combine shredded cabbage, carrot, celery with Greek/hung yoghurt, a little mayo, mustard, vinegar, a touch of sugar, salt & pepper to taste.