Curried Veggie Burgers
Ingredients
- 1 (14 ounce) can chickpeas, rinsed and drained
- 13 1/2 cups 3 1/2 cups (28 ounce) can lentils, rinsed and drained, or cooked lentils
- 1 heaping cup cashews
- 3 large carrots, peeled and shredded
- 2 yellow onions, minced
- 5 cloves garlic, minced
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon curry powder
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon turmeric
- 1 cup 1 cup uncooked brown rice
- 1/2 cup 1/2 cup up to vegetable broth
- 2 cups 2 cups panko bread crumbs
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Instructions
- Combine the rinsed beans in a large mixing bowl. Begin cooking the rice.
- Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl.
- Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl.
- Mix in the spices with everything already in the mixing bowl. Add the cooked rice and stir to combine.
- Transfer to a food processor or blender and process until a doughy consistency forms. Add a few tablespoons of vegetable broth if needed to keep the mixture moving. I like to keep some texture to the mixture.
- Stir in the panko crumbs and form into patties. See notes for different ways to cook them!
Source
Original recipe: View Original