Curried Vegetable Burgers
2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 tsp mild curry paste
3 tbs crunchy peanut butter
1 egg yolk
3 tbs chopped coriander leaves, plus extra leaves to serve
6 bread rolls (we used cape seed)
Mayonnaise, chutney, lettuce and tomato, to serve
Step 1: Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
Step 2: Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
Step 3: Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Step 4: Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
Step 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.
Step 6: Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.
Before the tartlets, this is great!