Veggie Burger with Mushroom Sauce Recipe

Veggie Burger

1 large potato, cubed and nuked for 1 minute
1 box ready-to-eat chickpeas about 350g
1 egg
1 veggie stock cube
oil for frying

Using a blender or food processor, mix all the ingredients well and form into patties. Refrigerating this for an hour will also help. Fry as usual.

Mushroom Sauce

5 pieces dried chinese mushroom, soaked in warm water and sliced thinly. Reserved the water as stock
1 medium onion, finely chopped
2 cloves garlic, fine chopped
1 tbsp grated ginger
2-3 tablespoon tomato catsup
1 tbsp tomato paste
1 tbsp red miso
1 tbsp oil
dash of black pepper as needed

Heat the oil in a pan, saute garlic, onion and ginger. Add the sliced mushroom and add about 2-3 tbsp of the stock. Add the rest and mix well. Allow to cook for 3-5 minutes and the sauce will be ready. Scoop it over the burger patties and eat with steamed rice.