Lightly spiced Indian style mini veggie burgers
Put the onion in a non-stick pan and dry fry until it starts to stick. Add a splash of water to deglaze the pan and repeat if you want the onions cooked a bit more.
Add the garlic and mushrooms and cook for 5 minutes (add more water if necessary).
Throw the carrots into the pan and cook until they soften.
Sprinkle over the spices (curry, cumin, pepper) and season well with salt.
Mix the mashed chickpeas in and check the seasonings.
Shape into mini burgers and place on a lined baking tray (alternatively shallow fry). Bake at Gas Mark 5 (375f / 190c) for 30 minutes.
Serve in lettuce wraps, pittas or with your favourite grain. Store refrigerated for up to 3 days (can be frozen). Enjoy!
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