Swap out your typical meat burger for this delicious South Asian vegetarian alternative.
Courtesy of Alison Kent.
ingredients
Curry Mayonnaise
Patties
directions
In small bowl, stir mayonnaise, lemon juice and curry paste.
In pot of boiling salted water, cook sweet potato until tender, about 10 minutes. Drain and let cool.
In food processor, grind cashews, onion, garlic, lemon juice, salt and pepper. Add sweet potato and egg; purée until smooth. Add chickpeas, half of the bread crumbs and the cilantro; pulse to combine (chickpeas should still be a bit chunky).
With wet hands, shape into six, 1-inch (2.5 cm) thick patties; pat both sides with remaining bread crumbs to coat. Place on greased tray and refrigerate until firm, at least 30 minutes.
In large non-stick skillet, heat oil over medium heat; fry patties, turning once, until cooked through and lightly browned on the outside, 10 to 12 minutes.
Cut naan bread or pita bread in half. Toast or grill, if desired. Top patties with Curry Mayonnaise, lettuce, onion and tomato.