curried chickpea burger

curried chickpea and cumin burger

I’ve never really gone for vegetarian-style burgers, and yet one evening I had a curious craving for a chickpea burger. With a rummage in the cupboards I pepped them up with some curry flavour and enjoyed a substantial and tasty meal which left all thoughts of minced beef behind.

Curried chickpea burgers (makes 4):

1 can chickpeas, drained

1 teaspoon cumin seeds

1 tablespoon peanut butter

1 tablespoon breadcrumbs

1 roasted red onion*

1 heaped teaspoon curry paste (I used Patak’s balti paste)

  1. Whiz all the ingredients together in a food processor and season to taste. With wet hands mold into 4 patties.
  2. Heat a little oil in a frying pan and cook for 4 – 5 mins on both sides until well browned. Serve in a soft white bap with sweetcorn on the side.

*I had a red onion leftover from this recipe, if you don’t have one then pop one in the oven for 30 mins or fry briefly.

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4 thoughts on “curried chickpea burger

    1. Gary Post author

      Now that’s how you evolve a recipe. I love this idea. Served with a pitta and perhaps a sweet chilli sauce that could be a real winner.

      Reply

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