If you follow the wonderful blog in search of the Ultimate Veggie Burger , then you’ll know that finding a successful veggie burger can take a lot of trial and error.  Well this recipe from Abel and Cole definitely looks worth a try, and includes a vegan alternative to the egg for binding.

Photo: Abel and Cole

Curried Carrot Veggie Burgers

Prep: 15 mins
Cook: 20 mins

Serves 4-6

1 onion, finely chopped
A splash of olive oil
1 tsp ground coriander
1-2 tsp curry powder
400g tin of chickpeas or butterbeans, drained
1 handful of toasted walnuts or seeds
2 carrots, grated
A handful of fresh coriander, chopped
1 lime
1 egg or 3-4 tbsp coconut milk
Sea salt
Freshly ground pepper
Plain flour

Sizzle onion in the olive oil till soft. Add the ground coriander and 1 tsp curry powder. Mix. Cook for a mo.

In a food processor, pulse the spiced onions, chickpeas/beans and nuts/seeds till well mixed (not puréed).

Tip into a bowl. Mix in the carrots, fresh coriander, lime juice, grated zest and whisked egg or coconut milk to bind. Taste. Add more salt, pepper and curry powder as needed.

Shape into patties – squeeze them firmly together. Dust your hands and burgers with flour so the patties aren’t too sticky.

Sizzle burgers in a frying pan in a little oil (they’re softer than meat burgers so careful if grilling). Cook till gold on both sides.

Delicious in a toasted bap with a dollop of yogurt or chutney, leaves and fresh tomato slices.