Burger and chips

Ingredients :

1 packet of frozen chicken burgers

1 packet of frozen chips allumette

bread to make panini

Mayonnaise from store

Cabbage

half of a ridge gourd

Procedures:

1. Soak grated large cabbage for half a day. Add vinegar to remove bacteria. After soaking, rinse, wash and strain the water. Spin the cabbage and reserve in a bowl. Add some salt.
2. Wash and clean half ridge gourd. Grate the outer skin into long pieces. Keep the peels. Put the ridge gourd peels in a pan of water to boil. When soft and tender, remove from heat and drain excess water. In a blender, add the ridge gourd peels, ginger garlic paste and few onions. Blend the mixture till a green paste is obtained. In another pan, heat some oil and fry the ridge gourd mixture such that no water is retained. Add salt to taste. Reserve in a bowl.
3. Have some mayonnaise ready from store.
4. Defrost one chicken burger. The burger should be soft. Fry it on both sides on medium heat in a pan of oil. Place on paper to absorb any remaining oil.
5. Defrost a handful of chips allumette. Fry in hot oil till golden and crisp.
6. Panini a bread loaf.
7. On a plate, serve bread, chicken burger, chips, cabbage salad, mayonnaise and ridge gourd chutney.