Back to Curry-Spiced Veggie Burgers All Reviews for Curry-Spiced Veggie Burgers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 25 mins Servings: 4 vegetable-curry-cakes-ed109451.jpg
Ingredients Ingredient Checklist 1/2 cup nonfat plain yogurt 1/2 teaspoon curry powder Coarse salt 1 teaspoon lime juice 1 can (15.5 ounces) chickpeas, rinsed and drained 2 scallions, finely chopped 3/4 cup cooked basmati rice 3 tablespoons shredded carrot 2 tablespoons dried breadcrumbs 2 tablespoons chopped cilantro, plus leaves for serving 2 tablespoons olive oil Arugula, cucumber, and carrot for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4 vegetable-curry-cakes-ed109451.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
vegetable-curry-cakes-ed109451.jpg
vegetable-curry-cakes-ed109451.jpg
Ingredients
Ingredients
- 1/2 cup nonfat plain yogurt 1/2 teaspoon curry powder Coarse salt 1 teaspoon lime juice 1 can (15.5 ounces) chickpeas, rinsed and drained 2 scallions, finely chopped 3/4 cup cooked basmati rice 3 tablespoons shredded carrot 2 tablespoons dried breadcrumbs 2 tablespoons chopped cilantro, plus leaves for serving 2 tablespoons olive oil Arugula, cucumber, and carrot for serving
Directions
In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.
In a food processor, pulse chickpeas, scallions, and 1/2 teaspoon salt until a chunky paste forms. In a large bowl, stir together chickpea mixture, rice, carrot, breadcrumbs, cilantro, and 2 tablespoons yogurt mixture. Divide into 4 patties. (To freeze, wrap each patty in plastic and freeze, up to 2 weeks. Let thaw before cooking.)
Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
23 Ratings 5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
23 Ratings 5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 14 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 02/27/2013 I really enjoyed these veggie burgers. I liked the yogurt sauce so much I put it on other things: steamed broccoli. Very easy and comes together quick. Martha Stewart Member Rating: 5 stars 02/16/2013 I really enjoyed these, although they were better the first day than the leftovers on the 2nd. The only adjustment I made was to use a pastry blender on the chickpeas because I don't have a food processor. I didn't have any problems with them staying together. Perhaps it was because i had just made the rice fresh so it was still moist and sticky? They were crumblier leftover after reheating. Martha Stewart Member Rating: Unrated 01/25/2013 The spice was nice, but my burgers fell apart in the pan. I ended up cooking the whole recipe as if it were a hash and then putting the "hash" in pita halves, topped with the yogurt sauce and cilantro. My kids loved it and had seconds, but I was a bit disappointed that I could not make a burger. What went wrong?Martha Stewart Member
Rating: Unrated 02/27/2013
I really enjoyed these veggie burgers. I liked the yogurt sauce so much I put it on other things: steamed broccoli. Very easy and comes together quick.
Rating: Unrated
Rating: 5 stars 02/16/2013
I really enjoyed these, although they were better the first day than the leftovers on the 2nd. The only adjustment I made was to use a pastry blender on the chickpeas because I don’t have a food processor. I didn’t have any problems with them staying together. Perhaps it was because i had just made the rice fresh so it was still moist and sticky? They were crumblier leftover after reheating.
Rating: 5 stars
Rating: Unrated 01/25/2013
The spice was nice, but my burgers fell apart in the pan. I ended up cooking the whole recipe as if it were a hash and then putting the “hash” in pita halves, topped with the yogurt sauce and cilantro. My kids loved it and had seconds, but I was a bit disappointed that I could not make a burger. What went wrong?
All Reviews for Curry-Spiced Veggie Burgers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curry-Spiced Veggie Burgers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
