Curried Vegetable Burgers

READY IN: 25mins
Recipe by Rhiannon and Matt is an Australian website that lists recipes from our top selling food magazines. It's so handy - I don't have to buy whole magazines for a few vegetarian recipes anymore!

Top Review by northernmom

I have just completed a CHIP Program, the Coronary Health Improvment Program, sponsored by my local 7th day adventist church. I chose this recipe because it had simple ingred. The only thing I left out was the egg. I reduced the curry to one tsp. I had the patties for dinner tonight and was able to make 8 med size patties. I had two and they were very good. Thanks!

Ingredients Nutrition


  1. Heat half the oil in a large frying pan 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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