Curried Potato, Chickpea, and Corn Burgers

Here’s the second vegetarian Indian-inspired dish I’ve got for you this week. We’ve been eating a lot of great vegetarian dishes lately. Not because we’re vegetarians, but because money’s been tight and it costs an arm and a leg for good, clean animal products. I guess you could say we’re “flexitarians” — eating meat maybe once or twice a week instead of every day.

We’ve also been trying to make our meals more vegetable-based instead of grain-based, so we like our burgers and burritos “naked” over a salad instead of a bun, flatbread, or a tortilla. We had these curried “burgers” over a bed of simple cabbage slaw and drizzled with some spiced yogurt sauce (recipe below). Can I tell you how much I love that cabbage slaw? It goes great with Latin as well as Indian, Thai, and Middle-Eastern dishes. Or with a simple fried egg. (One of my favorite breakfasts.)

We loved these little patties! I think using a good, quality curry powder makes these extra special. (If you have a coffee grinder, grind your own curry powder!). My girls happily ate theirs that night and then again for lunch the following day. They like other types of Indian food, though, which I’m SO happy about.

If I could only convince them to eat sushi . . .

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Curried Potato, Chickpea, and Corn Burgers

Ingredients:

For the burgers:
2 cups cooked chickpeas (about 1 15-oz can)
1 pound red potatoes, scrubbed, cut into quarters
1 medium onions, finely chopped
1 T oil (I used grapeseed)
1 clove garlic, minced
1 large tomato, coarsely chopped
1 small hot chile pepper minced (optional)
1 cup fresh or frozen corn kernels
1 1/2 T curry powder
1 tsp salt
freshly ground pepper
2 T vegetable or chicken stock
1 1/2 - 2 cups dried bread crumbs
1 1/2 tsp rice vinegar
1/2 cup oil, for frying (coconut or grapeseed recommended)

For the Spiced Yogurt Sauce:
1 cup whole plain yogurt or sour cream
juice from 1/2 a lime
1/4 tsp coriander
1/4 tsp cumin
1 clove garlic, minced
1 T chopped fresh cilantro
salt and pepper to taste

Directions:

To prepare the burgers:
Mash the chickpeas in a large bowl or pulse them in a food processor until a chunky paste is formed. Set aside.

Steam or boil the potatoes until soft.

Meanwhile, in a large pan, cook the onion in 1 T vegetable oil over medium heat until golden, 5-7 minutes. Add the garlic, tomato, chile, and corn. Raise the heat to medium-high and cook until the tomato is soft, 2-3 minutes. Add the curry powder, salt, and a generous pinch or two of pepper. Stir and cook for an additional minute or so. When the mixture begins to stick slightly, add the stock. Cook until the mixture has reduced slightly to a thick sauce. Remove from the heat.

Add the curry mixture and steamed potatoes to the chickpeas. Mash the potatoes while mixing them in well. Mix in 1/2 cup bread crumbs. Add the vinegar and additional salt and pepper to taste. If the mixture is still too wet, add more bread crumbs. Let cool completely, then form into eight patties about 3 inches across.

Heat the 1/4 cup of oil in a heavy skillet over medium-high heat. Spread out the remaining bread crumbs on a clean plate. Coat the patties on both sides with bread crumbs and place in the skillet when the oil is hot. The burgers should sizzle loudly when they hit the oil. Fry burgers, 3 or 4 at a time, 2-3 minutes on each side until each side turns crispy brown on the outside and heated through. Add remaining 1/4 cup of oil and cook remaining burgers when the oil is ready.

Drain on paper towels and serve with spiced yogurt sauce.

Makes 8 3-inch burgers or about a dozen 2 to 2 1/2 inch ones.

To prepare the yogurt sauce:
Whisk together all ingredients in a small bowl and chill until ready to use. Keeps for about a week.

adapted from The Bold Vegetarian Chef by Ken Charney

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12 Responses to “Curried Potato, Chickpea, and Corn Burgers”

  1. 1

    Nick and/or Lauren — February 9, 2011 @ 1:52 pm

    This looks so good. My husband loves curry; it is his ultimate comfort food. We are trying to be flexitarians as well, this week has been rough because we just got done trying out vegetarianism and he is all about the meat.

    Have a great day.

    [Reply]

  2. 2

    Jolene - EverydayFoodie — February 9, 2011 @ 2:01 pm

    The hubby and I are the same – flixitarians (if I were to put a label to the way we eat).

    We love Indian flavours/spices, so this dish would go over really well in my house.

    [Reply]

  3. 3

    Kathryn — February 9, 2011 @ 4:20 pm

    Nice! I'll have to try this one. It's interesting… my family seems to eat a lot of vegetarian stuff like this in patty-form. I think it helps disguise the ingredients well enough that they'll eat it :) A couple of weeks ago I made some vegan split pea, mushroom, and veggie burgers that Jon actually liked. Normally, he hates split peas and mushrooms.

    [Reply]

  4. 4

    Joanne — February 9, 2011 @ 5:47 pm

    I would definitely label myself as a flexitarian as well. I also love the inventive flavor combos that so many vegetarian recipes have going for them…so good. These fritters are one such recipe that I know I would adore!

    [Reply]

  5. 5

    Valerie — February 15, 2011 @ 10:38 pm

    In the directions you say "Add the garlic, tomato, chile, and corn"… but I don't see any listing for garlic in the ingredient's list.

    [Reply]

  6. 6

    Kevin — February 16, 2011 @ 1:49 am

    These sound both tasty and healthy!

    [Reply]

  7. 7

    Natalie @ Perrys' Plate — February 16, 2011 @ 2:04 am

    Valerie – Oops! I did use a clove of garlic. It must have slipped out of the recipe. Thanks for catching that! I'll fix it right now…

    [Reply]

  8. 8

    Healthy Mamma — February 22, 2011 @ 7:27 pm

    Yum, Yum, YUM! I'm saving this recipe to make this week!

    [Reply]

  9. 9

    gwen — April 21, 2011 @ 8:51 pm

    These are delicious! Thanks for sharing.

    I think I've become a "flexitarian" just from reading your blog. :) I always find your recipes, so many of which are vegetarian, on the top of my "must cook" list, and now I gravitate toward veggie dishes from other blogs and cookbooks, too!

    [Reply]

  10. 10

    NebraskaNancy — October 3, 2012 @ 5:21 pm

    I made these tonight with potatoes, corn and tomatoes from our garden!!! They are SO DELICIOUS! So fresh tasting, too. All three of us loved them so I will definitely make them again. Thanks so much!!! YUM!

    [Reply]

  11. 11

    J Lee — May 7, 2014 @ 10:08 pm

    Mine tasted good but didn’t hold together very well. Is there a mistake in the amount of broth? Is it really 2 Tablespoons?

    [Reply]

    • Natalie Perry replied: — May 7th, 2014 @ 10:17 pm

      Did it not hold together well because of wetness or dryness? I live in Nevada, and I’m constantly adding more moisture to things that I make. If it’s too dry, add more broth. If it’s too wet, omit it. You’ll have to go by how it feels. :)

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