Carefree Curry Burgers
Ingredients
- 2 cups cold leftover curry
- 1 cup cooked cold rice (brown basmati is great here)
- 1 cup chickpea flour plus a little extra
- Extra curry powder to taste
- Salt to taste
- Cooking spray
Options for serving:
- Thinly sliced red cabbage, dressed with lime juice
- Chopped mango or pineapple
- Vegan mayo mixed with curry powder
- Ketchup mixed with Sriracha hot sauce
- Lettuce
- Red onion
- Fresh cilantro
Instructions
- Add the rice a food processor fit with a metal blade and pulse 5 or 6 times. Add the curry and pulse until no big chunks remain, although it shouldn’t not be completely smooth. Pea-sized chunks are okay.
- Transfer to a mixing bowl and add the chickpea flour, a teaspoon or two of curry powder and a big pinch of salt. Mix well, using your hands as the mixture starts to come together.
- The mixture should be mushy, not stiff. But if it seems soupy or very loose, add a little extra chickpea flour (by the tablespoon) until it holds together. Taste for salt and curry powder. Transfer mixture to the fridge and chill for at least an hour.
- Preheat oven to 350 F. Line a baking sheet with parchment paper and spray with cooking spray.
- Form the mixture into 6 patties (about 1/3 cup each) and place each on the baking sheet. Spray the tops with a bit of cooking spray. Place in oven and bake for 20 minutes, then flip and bake for an additional 8 to 10 minutes. Burgers should be golden and firm to the touch.
Tried this recipe?Let us know how it was!
