2tbspDried Breadcrumbs (I used 2tbsp rolled oats instead)
¾cupCooked white or brown Rice
2tbspCilantro, finely chopped
To taste salt
Curried Yogurt Sauce:
Make the Yogurt Sauce:
In a small mixing bowl, combine yogurt, curry powder, lemon juice and salt. Whisk well and set aside for 15 minutes.
Make the Burger:
Pulse the chickpeas with scallion and salt until a chunky mixture forms. If you are using rolled oats, then add them along with the chickpeas here.
In a mixing bowl, combine the chickpea mixture along with basmati rice, grated carrot, dried breadcrumbs, cilantro and 2tbsp yogurt sauce.
Mix well and divide the mixture into 4 equal parts and form into patties.
Heat 2tbsp olive oil in a nonstick skillet and gently place the burger. Cook the burger on medium flame, without disturbing, for 3~4 minutes until it is golden and firm. Flip and cook on the other side for another 3~4 minutes until golden. Top with yogurt sauce and a serve with a simple salad.