ChickPea and Root Vegetable Burger

This burger is a good source of protein, carbohydrates and vegetables, low in fat and vegan which can be served as a breakfast or entree item for burgers and sandwiches.

Preparation time 40 minutes 
Serves 10 servings
Serving Size 1 serving
Calories Per Serving Approximately 289 per serving
Difficulty Easy

1 finely grated or mashed potato
1 cup dry chick peas soaked overnight and boiled
1 medium onion minced
1 medium beetroot finely grated
2 carrots finely grated
½ cup cilantro
1/2 teaspoon coriander powder
4-6 green chilli minced (adjust as per taste)
1/2 teaspoon chole masala
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon ginger minced
4 cloves garlic minced
1 teaspoon Oil or ghee
1/2 cup corn+Peas(optional)

1.Heat the ghee in a pan and add the green chili, ginger, garlic, onion and turmeric and saute for 2 minutes.

2.Now add the grated carrot, salt, beetroot and potato and saute for about 7-8 minutes.
3.Coarsely grind the chickpeas and cilantro and take into a bowl.
4.Add the potato, beet, carrot mixture to the chickpeas.
5.If you like you can saute 1/4 cup peas and 1/4 cup corn for 1 minute and add to the chickpeas.

6.Add the spices and mix. Adjust salt and spice per your taste.
7.Shape the mixture into patties and line them on parchment paper on a baking tray and bake for 10 minutes each side at 350 degrees.
These can be served with ketchup or hot sauce as appetizers or with bread, lettuce and onion for a breakfast burger.
You can also deep fry them by coating them with corn flour ,dip them in an egg mixture and then coat them with panko bread crumbs and deep fry at 350 degrees or shallow fry.
You can also add cheese to your patties.
These patties can be put in surround wrap and frozen and you can microwave and use at your convenience.

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