Curried Chickpea and Vegie Burger

    20 minutes

    You can make lots of these and freeze individually, then take out when you want one and add to lunch box with a salad and some sweet chilli sauce.


    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 1 (400g) can of chickpeas, drained
    • 4 cups of grated vegies (1 potato, 1/2 sweet potato, 1 zucchini, 1 carrot)
    • 1 onion chopped
    • 1 egg lightly beaten
    • 1 cup bread crumbs (dried or fresh) ..... I use gluten free dried breadcrumbs
    • 1 large clove garlic crushed, local grown
    • 1/3 cup chopped fresh coriander (hopefully from your herb garden)
    • 1/3 cup lightly toasted sesame seeds
    • 1 tablespoon curry powder
    • 1 teaspoon dried cumin
    • 1 teaspoon dried coriander
    • salt and pepper

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Process or mash chick peas in a large mixing bowl... I use a "bamix".
    2. Add all other ingredients and mix well.
    3. Let sit covered with cling wrap for about 10 minutes.
    4. Using 1/2 cup measure, shape into burger shapes.
    5. Heat small amount of oil in pan and cook until golden on each side and cooked through.

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