3 potatoes, cooked
270g canned chickpeas, drained
6 green onions, sliced
1 cup coriander leaves
2 garlic cloves, crushed
1 large red chilli, chopped
2 teaspoons curry powder
130g canned chickpeas, extra, drained
1 egg, beaten
1/4 cup wholemeal breadcrumbs
Salt and pepper
6 tablespoons of olive oil
1 red capsicum, cut into strips
4 wholemeal buns
50g spinach leaves
4 tablespoons Greek yoghurt
Place cooked potatoes in a medium bowl and mash well.
Place chickpeas, green onions, coriander, garlic, chilli and curry powder in a food processor and blitz until well combined.
Add to mashed potato with extra chickpeas, egg, breadcrumbs and salt and pepper and mix well with wooden spoon to combine. Measure into four equal portions and smooth into a large patty shape. Place on a baking tray and refrigerate for 30 minutes.
Heat large nonstick frypan over medium to high heat and add olive oil. Add patties and cook for five minutes on each side or until golden brown.
Once patties are cooked, remove from heat and add capsicum and cook for 2 minutes.
To serve, toast each burger bun and pile up with spinach leaves, veggie patty, a tablespoon of Greek yoghurt, some of the capsicum strips and salt and pepper.