Recipe by Rhiannon and Matt
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!
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!
- 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
- tomatoes, to serve
Directions See How It's Made
- Heat half the oil in a large frying pan over medium-low heat, add the onion and cook for 5 minutes or until softened.
- Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
- Place bread and chickpeas in the bowl of a food processor and pulse to combine.
- Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
- 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.
- Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.