Burger Patty
4 medium-sized carrots without peel
3 small zucchinis
8 medium-sized potatoes without peel
Salt and black pepper to taste
Chutney
5 ripe mangoes without peel, cut into cubes
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon salt
1/2 teaspoon hot mustard
2 tablespoons honey
Optional
Ring-shaped mold with a 10 cm diameter
Burger Patty
4 medium-sized carrots without peel
3 small zucchinis
8 medium-sized potatoes without peel
Salt and black pepper to taste
Chutney
5 ripe mangoes without peel, cut into cubes
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon salt
1/2 teaspoon hot mustard
2 tablespoons honey
Optional
Ring-shaped mold with a 10 cm diameter
Burger Patty
1
Cook the vegetables, drain and process them
Season with salt and pepper
If the mixture is too wet, add breadcrumbs
2
Use the ring-shaped mold to shape each burger patty (approximately 200g)
Brush with oil and grill them
Chutney
Cook the ingredients over low heat for 40 minutes
Stir occasionally
Remove from heat and let cool.
