|Multigrain rolls||6 , split and toasted|
|Lettuce leaves||6 (Of Choice)|
|Alfalfa sprouts||1 Ounce (30 Gram)|
|Tomatoes||2 Large, sliced|
|Beetroot||1 , grated (Raw)|
|Sunflower seeds||4 Tablespoon, toasted|
|For minted soy burgers|
|Canned soy beans||14 Ounce, rinsed and drained (1 Can / 440 Gram)|
|Whole meal breadcrumbs||2 Ounce, made from stale bread (1 Cup / 60 Gram)|
|Red onion||1 , finely chopped|
|Carrot||1 , grated|
|Besan flour||3 Tablespoon|
|Chopped fresh mint||3 Tablespoon|
|Finely grated fresh ginger||1 Tablespoon|
|Egg||1 , lightly beaten|
|Sesame seeds||2 1⁄2 Ounce (75 Gram)|
|Vegetable oil||2 Tablespoon|
|For creamy dressing|
|Natural yoghurt||6 1⁄2 Ounce (1 Cup /200 Gram)|
|Chopped fresh coriander||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Sweet chili sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
1. To make dressing, place yoghurt, coriander, ginger, chilli sauce, garlic and black pepper to taste in a bowl and mix to combine.
2. To make burgers, place soy beans in a food processor or blender and process to roughly chop. Place chopped beans, breadcrumbs, onion, carrot, flour, mint, ginger and egg in a bowl and mix well to combine. Shape mixture into six burgers and roll each in sesame seeds.
3. Heat oil in a frying pan over a medium heat, add burgers and cook for 6 minutes each side or until heated through and golden.
4. Top bottom half of each roll with a lettuce leaf a burger, a few alfalfa sprouts, tomato slices, beetroot, sunflower seeds, a spoonful of dressing and top half of roll. Serve immediately.