• Bring a pot of water to boil on high heat. Add washed broccoli florets to it and bring it to boil. Cook for 2 minutes and turn the heat off. Drain the water from the broccoli and keep aside
• Squeeze out all the water from the tofu by wrapping it in a couple of paper towels and gently pressing the water out of it
• Boil, peel, and mash the potato
• Heat 1 teaspoon oil in a pan on medium-high heat. Add tofu and crumble into small pieces with a spatula. Stir constantly until all the water from the tofu is evaporated. Pour the crumbled tofu into a mixing bowl. Add the boiled mashed potato to it
• Roughly mince steamed broccoli in the food processor and add it to the potato and tofu. Add crushed ginger, green chilies, and salt to taste. Mix well
• Make small balls from the mixture, about the size of a lemon, and then slightly press them to flatten.  Make them bigger if you want to enjoy them as burgers
• In a separate dish whisk the egg white with 1 teaspoon of water
• Put a griddle or a nonstick pan on medium heat and grease it lightly with some oil. Dip the flattened cutlets in the egg whites and put them on the griddle
• Carefully turn them over after 2-3 mins and cook the other side for another 2 mins until the cutlets have a nice golden brown color. Since we are not using any breadcrumbs in this recipe, the patties need to be flipped very gently as they can break easily. You can always use some bread crumbs to make them easy to flip and turn

Chutney

• Heat oil in a medium pan, add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves, and salt. Cook covered on low heat for 5 mins stirring a couple of times. Turn off the heat and allow it to cool down
• Add to a blender and blend together to make smooth chutney
• Chutney can be refrigerated for up to a week