Rhiannon and Matt's Note:
www.taste.com.au 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!
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 zucchini, grated
- 1 large carrot, grated
- 100 g whole meal bread, crusts removed (about 4 slices)
- 400 g canned chick-peas, rinsed, drained
- 3 teaspoons mild curry paste
- 3 tablespoons crunchy peanut butter
- 1 egg yolk
- 3 tablespoons chopped coriander leaves, plus extra
- coriander leaves, to serve
- 6 bread rolls (we used cape seed)
- mayonnaise, to serve
- chutney, to serve
- lettuce, to serve
- tomato, to serve
- 1Heat half the oil in a large frying pan over medium-low heat, add the onion and cook for 5 minutes or until softened.
- 2Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
- 3Place bread and chickpeas in the bowl of a food processor and pulse to combine.
- 4Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
- 5Form 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.
- 6Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Curried Vegetable Burgers
Serving Size: 1 (268 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 405.7
- Calories from Fat 118
- Total Fat 13.2 g
- Saturated Fat 2.1 g
- Cholesterol 31.4 mg
- Sodium 652.4 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 7.3 g
- Sugars 5.0 g
- Protein 13.9 g
The following items or measurements are not included:
mild curry paste