Mini Veggie Burgers
Lightly spiced Indian style mini veggie burgers
Gather
- 2 medium onions finely chopped
- splash of water
- 2 cloves garlic diced
- 400 g mushrooms finely chopped
- 2 medium carrots grated
- 1.5 teaspoons curry powder
- 1.5 teaspoons cumin powder
- pinch of black pepper
- pinch of salt to taste
- 2 tins chickpeas drained and mashed
Prepare
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Put the onion in a non-stick pan and dry fry until it starts to stick. Add a splash of water to deglaze the pan and repeat if you want the onions cooked a bit more.
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Add the garlic and mushrooms and cook for 5 minutes (add more water if necessary).
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Throw the carrots into the pan and cook until they soften.
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Sprinkle over the spices (curry, cumin, pepper) and season well with salt.
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Mix the mashed chickpeas in and check the seasonings.
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Shape into mini burgers and place on a lined baking tray (alternatively shallow fry). Bake at Gas Mark 5 (375f / 190c) for 30 minutes.
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Serve in lettuce wraps, pittas or with your favourite grain. Store refrigerated for up to 3 days (can be frozen). Enjoy!
