Indian Veggie Burger
Lani Muelrath, M.A., is an award-winning teacher, author, and Certified Specialist in Behavior Change and Plant-Based Nutrition. Presenter for Physician’s Committee for Responsible Medicine, Complete Health Improvement Program, and guest lecturer at San Francisco State University, Lani is Associate Faculty at Butte College where her book has been adopted as required text. She is the author of The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight , recognized by VegNews as Top Media Pick for 2015, and Fit Quickies: 5 Minute Workouts . Visit her website for more info.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained (about 1½ cups)
- 1 cup cooked short-grain brown rice
- ½ cup chopped sweet onion
- ½ cup grated carrot
- ½ cup chopped baked potato
- ¼ cup chopped walnuts
- 1 cup bread crumbs
- 1 clove garlic, crushed, or ½ teaspoon garlic powder
- 2 teaspoons curry vindaloo powder
- 1 teaspoon ground coriander
- ½ teaspoon sea salt
- 2–3 tablespoons unsweetened, unflavored plant milk
- ¼ cup cornmeal or garbanzo flour (more as needed)
Preparation
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