Satay Vegie Burgers

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegan (744)      Dairy Free (311)      Curry (173)      Potatoes (133)      Peanut Butter (73)      Australian (62)     
This hearty curry and peanut flavoured vegie burger is filled with healthy vegetables, chickpeas and coriander. The satay and coriander give off scents of Bali whilst the bun and side of chips make you feel like you are down at the local pub.

This meal is filling, healthy, delicious and warming as lunch or dinner in winter.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes: 6 servings

2 tbsp olive oil
1 onion
1-3 garlic cloves
2 small zucchini
1 large carrot
100 grams bread
400 grams chickpeas
3 tsps curry paste
3 tbsp satay sauce or peanut butter
1 egg
3 tbsp coriander plus garnish

Potato chips, avocado, rolls, rocket, more satay sauce and tomato slices to serve.

Heat half the olive oil in a large non stick pan on a medium heat, add the chopped onion and stir for 5 minutes.

Add the garlic, grated and drained zucchini, grated carrot and keep stirring for another 2-3 minutes. Once wilted set aside.

Meanwhile place the bread, satay sauce, curry paste and chickpeas in a blender or the bowl of a food processor and pulse until combined.

Add the cooked vegetables, egg and chopped coriander.
Process until the mixture comes together but there are still a few chunks.

Form the mixture into 6 patties and chill for 10 minutes in the fridge or freezer.
Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the patties for 1-2 minutes each side until golden.

Serve in wholemeal rolls with your choice of sides. I opted for rocket, tomato slices, avocado, extra coriander, extra satay sauce and a side of oil free chips.

For a vegan option swap the egg for 3 tsp chia seeds.

#Peanut butter
#comfort food
#Dairy Free
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