Curry Spiced Quinoa Chickpea Burgers
Ingredients
The burgers
-
1
cup
cooked and cooled quinoa
-
1
15-oz can
chickpeas (rinsed, drained, and dried)
-
1
Tbsp
avocado or coconut oil
-
1
pinch
sea salt
-
1
tsp
curry powder
-
1 ½
cups
small diced, peeled yellow potatoes
-
3-4
Tbsp
water
-
⅔
cup
raw or roasted cashews
-
1
small
serrano pepper (deseeded and minced, optional)
-
2
Tbsp
fresh minced ginger
-
4
cloves
garlic (minced)
-
¾
tsp
sea salt (divided)
-
2
Tbsp
harissa paste
-
½
cup
chopped fresh cilantro (optional)
For serving
-
to taste
butter lettuce leaves or mixed greens
-
to taste
sliced red onion
-
to taste
spicy mango chutney
-
to taste
vegan naan
Instructions
- Prepare the quinoa if not already done, ensuring it's cooked and cooled.
- Preheat the oven to 375°F (190°C).
- Toss the rinsed chickpeas with oil, salt, and curry powder on a baking sheet and bake for 20 minutes.
- In a skillet, cook diced potatoes with oil, salt, and curry powder, then mash them once tender.
- Blend chickpeas, cashews, serrano pepper, ginger, garlic, salt, curry powder, harissa, and cilantro in a food processor until semi-loose.
- Combine the blended mixture with the mashed potatoes and cooked quinoa, adjusting seasoning as needed.
- Form the mixture into patties about ¾-inch thick.
- Heat oil in the skillet, cook the patties for 2-3 minutes until golden, then transfer to the oven to bake for 12-15 minutes.
- Serve the burgers on lettuce, with naan, or topped with red onion and mango chutney.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
392
Total fat
18.5g
Total carbohydrates
46.8g
Total protein
12g
Sodium
823mg
Cholesterol
0mg
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