Spicy Curry Veggie Burgers with Cucumber Raita

Chickpeas and potato are blended with spices and topped with a cooling raita with cucumber and mint.

Course Dinner Ideas

Cuisine Indian

Prep Time 15

Cook Time 8

Total Time 23

Servings burgers

Calories 278

15- ounces chickpeas drained
¾ cup cooked potato
½ cup red onion roughly chopped
¼ cup tomato cored, seeds and liquid removed
1 inch piece of ginger
¼ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
¾ teaspoon mild curry powder
¼ teaspoon hot red chili powder or cayenne pepper You can taste the mix after blending and adjust spice level as required
Chickpea or any flour of your choice optional
Lettuce leaves
Naan bread
Thinly sliced red onion

To a bowl add the yogurt, cucumber, mint, cumin and salt, mix well. Set aside.
To a food processor, add the chickpeas, potato, onion, tomato, ginger, salt and spices. Pulse until the ingredients are blended, still chunky, not over blended. Just until there are no large chunks of onion. You may need to scrape down the sides of the bowl to help mix properly. The dough should stay together when squeezed in your hand. If not, or too sticky add a little of the flour until no longer sticky. Refrigerate the mix for 30 minutes, uncovered. This will help eliminate an excess moisture and help them stay together.
After refrigeration, form the mix into 4 tightly packed balls, then shape into patties.
Add oil to a heavy or cast iron skillet and heat over medium heat. When hot, carefully add the burgers. Cook for 4-5 minutes, until a crust develops.. Do not move or turn, the crust will help the burger stay together. Turn carefully and cook on the other side until a crust develops.
Serve between slices of naan bread with lettuce leave, raita and red onion.