Topped with a refreshingly tangy sauce, these low-fat vegetarian burgers are perfect for a casual summer dinner that wont break the bank.
- Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
- Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
- Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
- Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
- Divide bread among serving plates. Top with spinach, patties and raita.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set