Recipes Ingredients Pasta and Grains Rice Recipes Curry-Spiced Veggie Burgers 4.4 (23) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes. Ingredients ½ cup nonfat plain yogurt ½ teaspoon curry powder Coarse salt 1 teaspoon lime juice 1 can (15.5 ounces) chickpeas, rinsed and drained 2 scallions, finely chopped ¾ 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 Directions 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. Jonathan Lovekin Print