Preparation Steps
In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.
Add mustard seeds and saute for 30 seconds-till you hear popping noises.
Add curry leaves- BE CAREFUL, they pop hot oil! Add onions and peppers- sweat for about 30 seconds.
Add chopped garlic, chilies and turmeric.
Saute for about 5-7 minutes, until the onions and peppers are soft.
Add peas and carrots mixture, cumin powder and salt.
Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).
Mix and set aside to marinate for a bit.
Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.
Add juice form half a lemon and half of the chopped cilantro.
Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices.
Using a masher, mash the mixture until mushy and until the veggies are small.
Set aside to cool.
Once cooled, add a bit of the breadcrumbs and mix with your hands.
Start forming into thick patties (mixture should make 4).
If its still giving you a hard time, add more breadcrumbs.
Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
In a small skillet sprayed with PAM over medium-high heat, add one patty at a time.
Cook for about 2 minutes on each side- until browned and crispy.
At the same time, saute the thick slices of onion, until charred and slightly soft.
Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.
Serve with a slice of lemon and reduced-fat chips on the side.