She Lives! Indian style veggie burgers

Well, well, so I'm still alive, about to enter my third and final year of residency before starting fellowship... ok, I'll still be a resident but I will no longer have my current ridiculous call schedule. We came back from India almost 3 weeks ago now, Fredrik was in Sweden for a couple more weeks so he just got home earlier this week.
The weather is really gorgeous, bright sun and a few clouds to give the pigmentless folk like myself a little respite. We spent yesterday digging up the shrubs and weeds in the so-called flower bed, made a nice border and spent a fortune at a Pepiniere - was so much fun! I am now the proud owner of a green-> pink hydrangea :o).
Anyways, so after 4 loads of laundry, cleaning the house basement to gable, a dozen banana-chocolate-white chocolate chip muffins as well as an apple-caramel-cream cheese bundt cake, Fredrik brought up the veggie burgers we had for breakfast/lunch/dinner one afternoon in Delhi.
No matter how careful you are regarding food in India, you will inevitably suffer a bout of the Hershey squirts once in awhile. Therefore, although Cipro joined Malarone as part of our daily diets, we remained very picky about where and what we ate. So we ended up eating one decent meal a day and filled in the gaps with Oreos and Digestives. OK, to make a long story short, we had these delicious burgers at some defunct British hang out in Delhi - God bless air-conditioning and cold beer.
So I tried to make an equivalent today and I am surprised at how tasty they were. Basically, it's like a pakora tasting burger.

Ingredients:

• 4 medium to large potatoes (makes about 10)
• 2 carrots
• 1/2 cup frozen peas
• green beens - about 1/2 cup
• 1/2 cup corn
• 2 onions
• 1 tbsp ginger paste/grated fresh ginger
• 2 jalapeños
• 1 tsp ground cumin
• 1-2 tsp garam masala
• 1 tsp turmeric
• breadcrumbs
• vegetable oil for frying

Peel the potatoes and carrots, chop them up and put them in salt water, bring to the boil and cook until they are soft (15 minutes if you make small enough chunks). When there are 6 minutes left, throw in the peas and beans, or boil up a separate pot...
While the potatoes are cooking, chop up the onion and jalapeños, I use the Vorwerk as I am lazy, and start frying them in a little vegetable oil. I also added about a tablespoon of ginger paste, you can also use some fresh ginger or just forget about it. When they start to soften, add the cumin, garam masala and turmeric along with salt and pepper and fry a couple minutes longer until the aroma of the spices comes out. Set aside.
When the potatoes, carrots, beans and peas are ready, empty everything into a colander. Put the potatoes back into the pot and smash them - or use the Vorwerk - it takes 2 seconds literally and add in the onion mush to it.
Cut up the carrots and beans into small little pieces. Throw the chopped carrots and beans, corn and peas into the potato mix and stir until well blended.
Form burger shaped patties, dunk them in breadcrumbs and fry them in very hot oil. Make sure the oil is sizzling so that the burgers don't take up the oil. Also make sure you have a pot lid nearby in case the oil catches fire and that you have a fire extinguisher in the house...
We rewarmed the burgers on the bbq and made oven sweet potato fries with grilled asparagus with lemon and butter. My tummy is smiling!