Rinse and finely chop carrots, beetroot, potatoes, peas, and corn.

Transfer the chopped vegetables into a pressure cooker.

Add salt and 1/4 cup of water to the vegetables.

Pressure cook for 3 whistles and turn off the heat.

Allow the pressure to release naturally.

Discard the water from the cooked vegetables and mash them.

Heat a teaspoon of oil in a pan.

Add grated ginger, chopped onions, and green chilies to the pan and saute until the onions turn slightly brown.

Add the mashed vegetables along with salt, cumin powder, and red chili powder into the pan.

Mix well and cook all the ingredients until they are combined.

Turn off the heat and set aside to cool.

Once cooled, make small lemon-sized balls from the vegetable mix.

Shape them into cylindrical shapes and flatten into burger patties.

Add corn flour to a bowl with 1 tablespoon of water and mix well to make a slurry.

Carefully dip the patties in the corn flour mixture and then roll them in bread crumbs.

Heat oil in a wide pan for shallow frying.

When the oil turns piping hot, reduce the flame to medium.

Carefully transfer the coated vegetable patties into the oil.

Shallow fry for about a minute or until all the sides turn golden brown.

Drain on kitchen towel to soak the extra oil.

Cut the burger buns into 2 halves.

Toast the burger buns with a little butter.

Place lettuce leaves on the bottom bun, then top with onion slices.

Place a fried veggie patty on top of the onions.

Add burger mayonnaise followed by tomato slices.

Close the burger with the top bun and serve.