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Curried chickpea burgers recipe

Curried chickpea burgers recipe

9 ratings

Spiced chickpeas make an excellent veggie burger and this recipe with crispy potato wedges and lots of fresh and zingy trimmings happens to be healthy and vegan too! A top treat for any night of the week – why not try for meat-free Monday? See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 542 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 650g floury potatoes, scrubbed and cut into wedges
  • 3 tbsp vegetable oil
  • 400g tin chickpeas, drained and rinsed
  • 1 onion, finely chopped​
  • 1 lemon, zested, ½ juiced
  • 10g fresh coriander, finely chopped
  • 1 tbsp medium curry powder
  • 5 soft white rolls, 1 torn into chunks, rest split open
  • 2 tbsp plain flour
  • 1 carrot, peeled and shaved into ribbons with a veg peeler
  • 4 tbsp mango chutney
  • ½ butterhead lettuce, washed, leaves separated and torn if large
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2280kj
    542kcal     27%

  • Fat

    14g 19%

  • Saturates

    1g 6%

  • Sugars

    16g 18%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 83.7g Protein 14.9g Fibre 12.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the potato wedges onto a baking tray and drizzle with 1½ tbsp oil; season. Toss to coat, then space out on the tray. Roast for 30-35 mins, turning halfway, until crisp on the outside and fluffy in the middle.
  2. Meanwhile, pat the chickpeas dry with kitchen paper and tip into a food processor with the onion, lemon zest, half the coriander, the curry powder and torn bread. Season well, then pulse to a chunky paste that holds together when pressed. Shape into 4 patties. Dust the patties with the flour to coat.
  3. Heat 1½ tbsp oil in a frying pan over a medium-high heat and fry the patties for 2-3 mins each side until golden and crisp.
  4. Put the carrot in a bowl and toss with the lemon juice, remaining coriander and a pinch of salt. Add 1 tbsp mango chutney and a few lettuce leaves to each split roll. Top with a patty, some carrot, then the bun tops. Serve with the potato wedges and leftover carrot salad.

Freezing and defrosting guidelines

Freeze burger patties only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian burger recipes

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