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30 Minutes
Vegetarian

Indian-Style Roast Carrot and Chickpea Burgers with Curry Mayo

  • Easy
  • Fast

Can't decide between burger night or curry night? Behold the solution. This Indian-inspired chickpea burger will resolve all disputes with its punchy flavour and veg-appeal stacked between two buns. It comes complete with a side order of wedges and a curried mayo for dipping.

Recipe

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1

Bake Chips

Preheat oven to 200°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Season with salt and pepper, drizzle with ½ the oil and toss to coat. Bake for 20–25 minutes or until golden brown. While wedges are cooking, continue with step 2.

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2

Make Curry Mayo

Finely zest and juice lime. Place mayonnaise, Mild Mannered Vadouvan, lime zest and juice in a small bowl and mix until smooth.

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3

Cook Burger Patties

Heat remaining oil in a frypan over medium-high heat. Add carrot, kale and chickpea patties and cook for 2–3 minutes each side or until golden and warmed through.

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4

Toast Buns

Wipe out frypan and return to medium-high heat. Add burger buns and cook, cut-side down, for 1 minute or until toasted.

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5

Slice Tomato

Slice tomato and season well with salt and pepper.

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6

Plate Up

Spread a little of the curry mayo over the bun bases. Top with spinach leaves, tomato, patties and mango chutney. Sandwich with bun tops and serve with potato wedges and remaining curry mayo.

Australians QuiteLike

Indian-Style Roast Carrot and Chickpea Burgers with Curry Mayo

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami