Spicy Chick Pea Burgers

I cook these yummy burgers often as they are so quick and easy to make. As a Weight Watcher they make a great lunch with a salad and for non dieters you can stuff in a big bun with cheese, mango chutney and any other trimmings you fancy!

They are also tasty made into mini versions and packed in your work lunchbox to snack on cold or reheated in a microwave. It would make a nice change from the usual boring sandwiches and healthy too!

There’s a bit of prepping but this recipe makes 8 burgers and you can store them uncooked in the fridge for up to a day or until you want to cook them. It’s also a handy recipe to have up your sleeve for the Summer if you have a vegetarian coming over for a BBQ and want to make something homemade, rather than the usual shop bought veggie burgers. Don’t be surprised if the meat eaters will also want to try them. They are really delicious!




2 medium courgettes

2 medium carrots

2 drained cans of chick peas

2 teaspoons of medium hot curry powder

1 teaspoon of cumin powder

2 garlic cloves

1 egg

2 to 3 teaspoons of porridge oats

an optional extra teaspoon of garlic granules

a spritz of olive oil for frying


I grated 2 small courgettes and 2 medium carrots then dry fried over a low heat for 5 min in a non-stick pan, while stirring. This releases some of the moisture from the veggies but don’t overcook so you leave a little crunch to add texture.

Leave the carrots and courgette mixture to cool slightly.

Next mix the carrots and courgettes with 2 cans of drained chick peas, an egg, 2 chopped garlic cloves, a teaspoon of cumin powder and 2 teaspoons of medium curry powder.

Stir in a couple of teaspoons of porridge oats to bind the ingredients. I like garlic so I also added extra dried garlic granules. I used a food processor for speed but you can also just mash the chick peas in a bowl and mix manually.

Form into burger shapes  using clean hands, then cover and leave in the fridge for an hour or longer to firm up.

When you are ready to cook, fry for about 6 to 7 minutes over a low heat on each side using a very non-stick pan or a light spray of olive oil.

Serve with salad, potatoes and homemade coleslaw or stuff into a burger bun and tuck in!




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