Recipes Ingredients Pasta and Grains Rice Recipes Curry-Spiced Veggie Burgers 4.4 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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 Rate it Print