|Carrots, chickpeas, mushrooms, onions, and walnuts are mixed with curry for a uniquely spicy veggie burger. Delicious!|
|Directions||Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, for about 2 minutes. Add coriander, curry, and fennel seeds, cook three minutes, then add mushrooms. Continue cooking and stirring for 5 more minutes.
Place in food processor along with the chickpeas. Pulse until well chopped – do not purée.
Transfer to bowl and add remaining ingredients. If the mixture seems wet, add more flour, 1 T at a time, until it holds together.
Flour your hands and then shape mixture into five large or 10 small burgers.
Fry in 1 T oil over medium heat for 4 minutes on each side, until golden brown.
Serve on a bun or with a side of rice or mashed potatoes.
|Notes||*As you can see, mine were not finely grated, and the mixture was so chunky I had to run some of it through the food processor again.
Adapted from the recipe for “Curried Carrot-Walnut Burgers” in Didi Emmons’ Vegetarian Planet.
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