Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tbs olive oil

  3. 1 onion, finely chopped

  4. 1 garlic clove, crushed

  5. 2 zucchinis, grated

  6. 1 large carrot, grated

  7. 100g (about 4 slices) wholemeal bread, crusts removed

  8. 400g canned chickpeas, rinsed, drained

  9. 3 tsp mild curry paste

  10. 3 tbs crunchy peanut butter

  11. 1 egg yolk

  12. 3 tbs chopped coriander leaves, plus extra leaves to serve

  13. 6 bread rolls (we used cape seed)

  14. Mayonnaise, chutney, lettuce and tomato, to serve

Instructions Jump to Ingredients ↑

  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.


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