Soya Burger

Soya Burger

A wonderful twist to make an unhealthy fast food healthier for your child’s tiffin.


10 min

Cook time

10 min


  • 6 tbsp Kissan Fresh Tomato Ketchup
  • 1 cup soya granules
  • 3 cups skimmed milk
  • 5 medium-sized boiled all-purpose potatoes
  • 1 finely chopped medium-sized onion
  • 2 finely chopped green chillies
  • 2 tbsp finely chopped coriander leaves
  • 1/4 tsp cumin seeds
  • 1 tsp red chilli powder
  • 2 tsp lemon juice
  • 3/4 cup breadcrumbs
  • Salt to taste
  • 4 burger buns
  • 4 tbsp mustard paste
  • 10 lettuce leaves
  • 1 sliced medium-sized onion
  • Serving Size 4

    Amount per serving

    • Energy 603
    • Protein 22.9g
    • Carbohydrate incl. fibre 109.1g
    • Carbohydrate excl. fibre 110.7g
    • Sugar 27.9g
    • Fibre 7.2g
    • Fat 5.1g
    • Saturated Fat 1.3g
    • Unsaturated Fat 3.0g
    • Monounsaturated Fat 1.0g
    • Polyunsaturated Fat 2.0g
    • Trans Fat 0.0g
    • Cholesterol 4mg
    • Sodium 981mg
    • Salt 2.45g
    • Calcium 58%
    • Iron 34%
    • Potassium 41%
    • Vitamin C 68%
    • Vitamin A 28%


  • Soak soya granules in two cups of milk for fifteen minutes. Drain and squeeze out extra milk. Grind to make finer granules.

  • In a large mixing bowl, mix together soya granules, mashed potatoes, onion, green chillies, coriander leaves, cumin powder, red chilli powder, lemon juice and salt. Add two tablespoons ketchup and mix.

  • Divide mixture into four equal-sized balls. Shape each ball into a patty of three inches diameter and about half-inch thick.

  • Coat each patty evenly with breadcrumbs.

  • Heat a non-stick pan and cook the patties on both sides till crisp.

  • Halve a burger bun. Apply the mustard paste on the base half and the remaining tomato ketchup on the top half. Place two to three lettuce leaves on the base half. Place the patty on this, top with onion rings, cover with the top half of the bun and serve immediately.


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