Recipe - Grilled Onions And Vinaigrette Beans

FOR STUFFING
1 Carrot grated
1 Spring onion with greens
finely chopped
1 Parboiled potato grated
One half cup Cabbage finely shredded
One half cup Milk
2 tablespoon Plain flour
1 tablespoon Butter
2 tablespoon Grated cheese
Salt & pepper to taste

OTHER INGREDIENTS
6 md Round plain buns
2 tablespoon Grated cheese
2 tablespoon Salad leaves finely chopped
1 tablespoon Butter

Cut horizontally, top 2" wide rounds of buns.

Cut these rounds into halfrounds. Butter and keep aside.

Scrape out inside of lower sections of buns, keeping a thick wall all over.

Brush with butter and keep aside.

For stuffing:

Heat butter in a nonstick pan, add all veggies and stirfry for 2 minutes.

Add milk, salt, pepper and bring to a boil.

Mix plainflour in One fourth cup water, add to mixture, and stir till boil is
resumedium Add bun scrapings, cheese, check for taste.

Cook till mixture is thick enough to spoon into buns. Cool

Fill each lower half with mixture. Heat a griddle or tawa over gas.

Place buns, filling side down, and cook on low till surface of filling is
golden. Invert. Take off fire. Cook top halfrounds also till flat sides are
golden. Take off fire. Garnish as follows before serving,

Place the bottom bun on individual plate.

Srpinkle some cheese and salad leaves on top.

Take two half rounds, press the straight edges down in the middle of bun.

They should look like two wings in the middle of the filling.

Serve hot with ketchup and fries.

Note:

Prepare filled buns much in advance and refrigerate. Griddle them just
before serving and add the garnish.

Making time: 45 minutes

Makes: 6 buns

Shelflife: Best immediately after grilling

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