A simple and wholesome breakfast or snack. Sweet enough for a chocolate-lover, but not too heavy for the first meal of the day.
Course Dinner, Lunch
Cuisine Indian
Keyword Soy Free
Ingredients
4medium potatoesboiled whole, peeled and chopped
1 1/2cupfrozen peasthawed
2cupsspinachlightly packed
1/4cupfresh coriander
3garlic cloves
2spring onioncoarsely chopped
1/2cupbreadcrumbs
1/4cupchickpea flour
3tbsp.lemon juice
1tbsp.ground flax seeds
2tbsp.olive oil
1tbsp.curry powder
1tsp.ground cumin
1/2tsp.chili powder
1/4tsp.salt
1/4tsp.pepper
For the Tahini Coriander Sauce
1/4cuptahini
1/4cuplemon juice
2tbsp.fresh coriander
1tbsptamari
1-3tsp.srirachaor to taste
For Serving
4burger buns
greens of choice
sliced onion
Instructions
Make the Indian Curry Burgers
Place potatoes, spinach, peas, coriander, garlic and spring onions into food processor bowl and pulse until coarsely chopped. Add breadcrumbs, chickpea flour, lemon juice, ground flax seeds, 1 tablespoon olive oil, curry powder, cumin, chili powder, salt and pepper. Pulse again until well mixed.
Shape mixture into 4 patties.
Coat a large skillet with remaining olive oil and place over medium heat. Working in batches if necessary, place patties in skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.
Make the Tahini Sauce
Whisk all ingredients together in a small bowl. Serve
Stuff buns with patties and top with tahini sauce, greens and sliced onions.
Replace the sugary vanilla milkshake from the 1950s with a luscious green smoothie from 2017 and you have yourself one fun, healthy meal! A favorite for a Sunday afternoon barbecue with mates, or maybe for some guilt free comfort food on a Monday evening, or simply when you're recreating your own all American burger joint scene with a nutritious twist!