Instructions

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 ½ 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 ¼ 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 ¼ 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 ½ 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.