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



Ingredient Checklist


Instructions Checklist
  • 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)

23 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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: 5 stars
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: Unrated
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?