These vegan masala burgers are packed with loads of healthy vegetables and lots of flavour! They’re also a great option for summer BBQ’s too, just bake the patties halfway and finish them on the grill.
Ingredients
- 1.5 cups red potato diced into small cubes
- 2 medium carrots diced into small cubes
- 1 white onion finely diced
- 1 cup capsicum diced into small pieces
- 1/2 cup peas
- 1/2 cup cooked chickpeas
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp minced ginger
- 2 cloves garlic
- 1/2 cup rolled oats
- 1/2 cup panko bread crumbs
Servings: burgers
Instructions
- Preheat the oven to 200˚C. Add the potatoes, onion and carrot to a lightly oiled frypan over medium heat. Sauté for 10 minutes, add a little water if necessary. Add in the capsicum, peas, chickpeas and continue cooking for 5 minutes or so until everything has softened.
- Pulse the oats in a food processor until a coarse flour forms. Add the cooked vegetables to the food processor with the garlic (crush the cloves first), ginger and bread crumbs and process until the mixture comes together, it doesn't have to be perfectly smooth.
- Roll the mixture into 6 equal sized balls, flatten into patties and place them on a lined baking tray. Bake for 30 minutes, flipping halfway through. Serve with your favourite burger toppings.
Share this recipe?
