Curried Carrot Veggie Burgers


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 200 g cooked and drained chickpeas
  • 4 medium carrots, grated
  • 1 handful chopped walnuts
  • 3 tablespoons chopped fresh coriander leaves
  • 1/2 teaspoon salt
  • pepper to taste
  • Plain flour
  • 4 slices cheddar cheese

Recipe Name

Curried Carrot Veggie Burgers


Makes 4 burgers - or make mini-burgers, by shaping the mixture into 8-10 tiny patties and serving on small dinner rolls with a dollop of chutney. Heat 1 tablespoon of oil over a medium heat in a large saucepan. Add the onion and sauté, stirring, 2 for minutes. Add the spices and sauté, still stirring, for another 4 minutes. Transfer the mixture to a food processor, add the chickpeas and pulse the mixture until well chopped, but not pureed. Transfer the mixture to a large bowl, and mix in the carrots, walnuts, coriander, salt and pepper. Form into 4 patties, using plenty of flour to dust your hands and prevent the patties from getting sticky. In a large non-stick frying pan heat the remaining oil over a medium heat. Cook the burgers until the bottom is deep golden brown, about 3-4 minutes. Flip the burgers, cover with the cheese, and cook 4 minutes more.