Curried vegetable burgers

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 zucchinis, grated
  • 1 large carrot, grated
  • 100g (about 4 slices) wholemeal bread, crusts removed
  • 400g canned chickpeas, rinsed, drained
  • 3 tsp mild curry paste
  • 3 tbsp crunchy peanut butter
  • 1 egg yolk
  • 3 tbs chopped coriander leaves, plus extra leaves to serve
  • 6 bread rolls (we used cape seed)
  • Mayonnaise, chutney, lettuce and tomato, to serve

Method

  1. Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
  2. Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
  3. Place bread and chickpeas in the bowl of a food processor and pulse to combine.
  4. Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
  5. Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
  6. Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.