Steam potatoes, carrots, beans or peas in a steamer just until soft cooked. Do not overcook them. We don't want them to turn soggy. Mash them well with a masher.

Boil soya in hot water for 2 to 4 mins. Drain them. Squeeze of the excess water and rinse well few times. Squeeze and drain up the water.

Heat a pan with oil and add cumin seeds. When they splutter and ginger garlic & saute until it smells good.

Then add red chili powder, green chili, turmeric and salt. Mix quickly and add potatoes, carrots, peas or beans. Mix well and saute for a min.

Add soya and coriander leaves. Mix well. Cover and cook on a low heat for 3 to 4 mins.

Taste the mixture and add more salt if needed.

The soya patty mixture must bind well at this stage. If it is doesn't bind well mash the mixture a bit more. Divide the mixture to 6 to 8 portions depending on the size of your burger.

Make round balls and gently flatten them.

Make a slurry by mixing the rice flour and water. For batter consistency check the pictures below.

Dip each of these patties in the slurry and then coat with the crumbs. Set aside for ten minutes.

Heat a wide pan with 1½ tbsps oil. When it is hot enough place the patties in oil and fry on a medium heat until golden on both the sides. If needed add more oil for the other side.

Slit the buns horizontally and toast them on a pan. Then spread mint chutney and place the soya patty. Place the onions, tomatoes and lettuce. Add a generous amount of chutney over the veggies or spread it on the other half of the burger.

Place it over the soya burger and serve.