Ingredients
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
Method
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Place cooked potatoes in a medium bowl and mash well.
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Place chickpeas, green onions, coriander, garlic, chilli and curry powder in a food processor and blitz until well combined.
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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.
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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.
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Once patties are cooked, remove from heat and add capsicum and cook for 2 minutes.
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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.
