If you’re into curry and you’re into burgers then you’ll love this (obviously). I wanted to keep it simple, but with a little twist by using the nutty group ginger bread flavour. You might think, huh, a date energy ball in a burger?! But it gives you a little yummy sweetness every now and again, that you wouldn’t expect.
This recipe makes two burgers. Lets get cracking…
Ingredients
Half a can of chickpeas
2 tablespoons of coconut yogurt
2 tablespoons of breadscrumbs
1 pot of the nutty group gingerbread
1 teaspoon of curry powder
1 teaspoon of turmeric
1/2 coriander
1/2 cumin
1/2 cinnamon
pinch of salt and pepper
Method
- Empty half a can of chickpeas into a bowl making sure it’s just the chickpeas and no water from the can.
- Mash the chickpeas.
- Add your herbs and spices
- Chop the nutty gingerbread ball into small pieces
- Add the yogurt and breadcrumbs to the mixture and combine everything
- Squash the mixture into two patties and wrap them up in foil.
- Place in the fridge for at least 30 minutes.
- Heat some oil in a pan and fry on each side until golden brown.
I served mine with lime pickle, mango chutney, lettuce and tomato on a burger style bun with a side of homemade sweat potato fries.
So simple, so quick and so yummy! Let me know if you try it, would love to see your pictures and what you thought.
Until next time x
The Wandering Wilson 