Curry-Spiced Veggie Burgers

By MiMaRee

Ingredients

• 1/2 cup nonfat plain yogurt
• 1/2 teaspoon curry powder
• Coarse salt
• 1 teaspoon lime juice
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 2 scallions, finely chopped
• 3/4 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

Preparation

Step 1

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.