Curry Burgers

• frying pan
• wooden spoon
• food processor
• large bowl
• spatula

• 2 T vegetable oil, divided
• 1 medium onion, chopped
• 1 t coriander
• 1 t curry powder
• 1 t fennel seeds
• 1½ c white button mushrooms, chopped
• 1½ c cooked and drained chickpeas
• 4 medium carrots, finely grated* and squeezed to remove excess liquid
• ¼ c walnuts, chopped
• 3 T cilantro or parsley, chopped
• ½ t salt
• black pepper
• at least 2 T flour

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.

Adapted from the recipe for “Curried Carrot-Walnut Burgers” in Didi Emmons’ Vegetarian Planet.

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