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Curry-Spiced Veggie Burgers


Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jonathan Lovekin


  • 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


  1. In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.

  2. 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.)

  3. 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.

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