Spicy veggie burger recipe

[Makes 8]


30ml oil

1 onion, finely chopped

2 cloves of garlic, crushed

10ml curry powder

10ml ground coriander

10ml ground cumin

5ml chilli powder

400g can of chickpeas, drained and rinsed

400g can of butter beans drained and rinsed

3 small courgettes, finely grated

1 carrot, finely grated

60ml chopped fresh parsley

60ml chopped fresh coriander

250ml fresh breadcrumbs

salt and pepper

1 egg

125ml chopped cashews

oil, for frying

large brown mushrooms

30ml olive oil

rocket, sliced tomato and sliced red onion, to serve


Heat the oil and gently fry the onion and garlic until soft.

Add the spices and fry until fragrant, about 2 minutes.

Transfer to a bowl and allow to cool.

In a food processor, pulse the chickpeas and butter beans until coarsely chopped.

Add to the onion and spices with the grated vegetables, chopped herbs, breadcrumbs, salt, pepper, egg and chopped cashews.

Mix until well combined.

Divide the mixture into 8 and flatten into patties.

Transfer to a floured board and refrigerate for 30 minutes.

Fry in a little oil for a few minutes a side.

Drizzle the mushrooms with a little olive oil and griddle until cooked.

Serve the burgers on a mushroom with rocket, slices of tomato and onion.


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