Curried Veggie Burgers
Allergy information: dairy, soy, egg, nut, wheat and gluten free. Vegetarian and vegan.
  • CourseAllergy Babies, Kids, Lunch
Servings Prep Time
16patties 15minutes
Cook Time
Servings Prep Time
16patties 15minutes
Cook Time
  • 1 can chickpeas strained and rinsed
  • 1 large potato boiledleftovers work great
  • 1cup chickpea flour also known as gram or besan flour
  • 1 medium onion chopped
  • 1 carrot chopped
  • 1 celery stalk, chopped
  • 3tbsp ginger chopped
  • 1tbsp sea salt
  • Pinch of pepper
  • 2tbsp ground coriander
  • 2tbsp ground cumin
  • 1cup finely chopped coriander
  1. Cut a potato into four and pop in some boiling water to cook.
  2. While that’s cooking place the onion, carrot, capsicum, coriander and ginger into a food processor and blitz until finely diced and set aside in a large bowl.
  3. Now blitz the chickpeas and the cooked potatos in the food processor and add to the bowl along with all the remaining ingredients – the flour, salt, pepper and the spices and give it all a really good mix.
  4. Grab a large frying pan and heat up the coconut oil.
  5. Now scoop about 1 tablespoon of the chickpea batter into your hands and roll it between your palms to make a thin patty and pop in the hot pan. Add as many patties to the pan as you can.
  6. Cook each side for about 2 minutes until both sides are golden brown and place on a plate with some absorbent paper to soak up any excess oil.
  7. Allow to cool and dig in!