Ingredients (serves 6)

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g breadcrumbs
400g canned chickpeas, drained
3 teaspoons red curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve
6 capeseed or wholemeal bread rolls
Lettuce, to serve
Sliced tomato, to serve
Sliced beetroot, to serve
Sliced shallots, to serve


  1. Preheat the oven to 180°C.
  2. Heat half the oil in a large ovenproof frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
  3. Add the garlic, zucchini and carrot, then cook, stirring, for 3 minutes until softened. Drain off any liquid.
  4. Place chickpeas in a food processor and pulse to combine.
  5. Add the breadcrumbs, cooked vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
  6. Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining ½ tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 2-3 minutes each side until golden.
  7. Place the frypan with the patties into the oven and bake for 10 minutes to cook through. For the last few minutes, place the bread rolls into the oven on a baking tray to get crispy.
  8. Serve the patties in rolls with lettuce, tomato, beetroot, shallots, and extra coriander leaves.

Nutrition Guide PER SERVE
Energy (cal) 429cal
Protein 16.8g
Fat 14.3g
Saturated fat 2.4g
Carbohydrate 52.5g
Sugar 7.9g
Sodium 670mg

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