Curried Veggie Burgers

• (14 ounce) can chickpeas, rinsed and drained↗1
• (28 ounce) can lentils, rinsed and drained, or 3 1/2 cups cooked lentils↗1
• heaping cup cashews1
• large carrots, peeled and shredded↗3
• yellow onions, minced↗2
• cloves garlic, minced↗5
• olive oil↗2 tablespoon
• curry powder↗1 tablespoon
• salt↗1 teaspoon
• turmeric↗1 teaspoon
• uncooked brown rice↗1 cup
• up to 1/2 cup vegetable broth0.5 cup
• panko bread crumbs↗2 cup

Step-by-step instructions

1. 1

   Combine the rinsed beans in a large mixing bowl . Begin cooking the rice.

2. 2

   Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl .

3. 3

   Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl .

4. 4

   Mix in the spices with everything already in the mixing bowl . Add the cooked rice and stir to combine.

5. 5

   Transfer to a food processor or blender and process until a doughy consistency forms. Add a few tablespoons of vegetable broth if needed to keep the mixture moving. I like to keep some texture to the mixture.

6. 6

   Stir in the panko crumbs and form into patties. See notes for different ways to cook them!