Curried Veggie Burgers
Ingredients
-
1
can (14 ounce)
chickpeas, rinsed and drained
-
1
can (28 ounce)
lentils, rinsed and drained, or 3 ½ cups cooked lentils
-
1
heaping cup
cashews
-
3
large
carrots, peeled and shredded
-
2
large
yellow onions, minced
-
5
cloves
garlic, minced
-
2
tablespoons
olive oil
-
1
tablespoon
curry powder
-
1
teaspoon
salt
-
1
teaspoon
turmeric
-
1
cup
uncooked brown rice
-
up to ½
cup
vegetable broth
-
2
cups
panko bread crumbs
Instructions
- Combine the rinsed chickpeas and lentils in a large mixing bowl and start cooking the rice.
- Toast the cashews in a dry skillet until golden brown, then process them into fine crumbs and add to the mixing bowl.
- Heat olive oil in the skillet, sauté the minced onion and garlic for about 10 minutes until soft, then add the shredded carrots and stir-fry until soft.
- Add the sautéed vegetables to the mixing bowl and mix in the spices along with the cooked rice.
- Transfer the mixture to a food processor and blend until a doughy consistency is formed, adding vegetable broth as needed.
- Stir in the panko bread crumbs and form the mixture into patties.
- Cook the patties by baking, frying, or a combination of both until they reach the desired texture.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
You might also like