Curried Vegetable Burgers

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 zucchini, grated
• 1 large carrot, grated
• 100 g whole meal bread, crusts removed (about 4 slices)
• 400 g canned chick-peas, rinsed, drained
• 3 teaspoons mild curry paste
• 3 tablespoons crunchy peanut butter
• 1 egg yolk
• 3 tablespoons chopped coriander leaves, plus extra
• coriander leaves, to serve
• 6 bread rolls (we used cape seed)
• mayonnaise, to serve
• chutney, to serve
• lettuce, to serve
• tomatoes, to serve

1. Heat half the oil in a large frying pan over medium-low heat, add the onion and cook for 5 minutes or until softened.
2. Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened.
3. Drain off any liquid.
4. Place bread and chickpeas in the bowl of a food processor and pulse to combine.
5. Add softened vegetables, curry paste, peanut butter, yolk and coriander.
6. Process until mixture comes together.
7. Form the mixture into 6 patties and chill for 10 minutes.
8. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
9. Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

olive oil, onion, garlic, zucchini, carrot, meal bread, chickpeas, curry paste, crunchy peanut butter, egg yolk, coriander leaves, coriander, bread rolls, mayonnaise, chutney, tomatoes

Taken from www.food.com/recipe/curried-vegetable-burgers-222056 (may not work)