Lentil And Potato Burgers

Add water to a large pot over medium-high heat. Add lentils, potatoes, cumin, chili garam masala, coriander, and salt.
Bring, to a boil, reduced heat to simmer for about 30 minutes or until potatoes and lentils are cooked.
Now cool the boiled mixture completely and add in mint leaves, coriander leaves, and green chilies.
Mash the boiled lentils and potatoes with a potato masher or simply blitz them in a food processor.
Form patties by rolling the batter into a ball in the middle of both palms, then press into a dish.
At this stage, you may make the patties and line them on butter paper, and freeze them.
If you plan on baking or air frying the cutlets you may directly place them in the baking tray and bake them for about 10-12 minutes or until they crisp top.
For pan frying, mix 4 tablespoons of corn or rice flour with almost 1/2 cup of water to form a thick paste.
Coat the cutlets in the mixture and pan-fry in a lightly greased pan.
Prepare mint mayo, mix two teaspoons of mint chutney in 4 tablespoons of vegan mayo or vegan yogurt.
Toast gluten-free buns and spread the mint mayo on both sides.
Place the patty, add lettuce leaves, and enjoy!!