Curried vegetable burgers (vegetarian)

You'll love this hearty curry flavoured burger filled with healthy vegetables, peanut butter and coriander.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 zucchinis, grated
• 1 large carrot, grated
• 100g (about 4 slices) wholemeal bread, crusts removed
• 400g canned chickpeas, rinsed, drained
• 3 teaspoons mild curry paste
• 3 tablespoons crunchy peanut butter
• 1 egg yolk
• 3 tablespoons chopped coriander leaves, plus extra leaves to serve
• 6 bread rolls (we used cape seed)
• Mayonnaise, chutney, lettuce and tomato, to serve

Energy 1590kJ	Fat saturated 3.00g
Fat Total 17.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 40.00g	Dietary Fibre g
Protein 14.00g	Cholesterol mg
Sodium 601.26mg

All nutrition values are per serve.

1. Step 1

   Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

2. Step 2

   Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

3. Step 3

   Place bread and chickpeas in the bowl of a food processor and pulse to combine.

4. Step 4

   Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.

5. Step 5

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

6. Step 6

   Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.