Curried Chickpea and Carrot Burgers

Makes 8 patties (or 16 mini)

Ingredients

2 Tablespoons extra virgin olive oil (and more for frying the patties)

1 medium brown onion – diced

1 Tablespoons korma curry paste

1 teaspoon ground cumin

410g can chickpeas, drained and rinsed

1 egg – lightly beaten

½ cup fresh coriander leaves, finely chopped

1 cup finely grated carrot

1 cup breadcrumbs (or use 50% blended oats)

2 Tablespoons chickpea flour (use wholemeal flour if don’t have chickpea)

Lettuce

Tomato – ripe (keep out of fridge)

Beetroot, pickles, cheese – any other burger favourites!

Fresh rolls

Method

1. Place oil in a frypan and cook the onion on medium heat until tender, then stir in

curry paste and cumin

2. Mash chickpeas well on a cutting board (fork is often easiest)

3. Into a large bowl, add the chickpeas, onion mixture, egg, coriander, carrot and

breadcrumbs – mix well.

4. Divide mixture into 8 portions and mould each portion

5. Lightly coat each pattie in flour and shake of the excess

6. Into a non stick fry pan, drizzle extra virgin olive oil over most of the pan base and

heat to moderate heat.

7. Cook the patties on medium heat for4-5 mins on each side, or until they appear

golden brown and cooked throughout

8. Serve patties alongside all other burger ingredients at the table with

sauces/mayonnaise.. and let the fun begin!