Indian Spiced Potato, Chickpea and Split Pea Burgers

Indian Spiced Potato, Chickpea and Split Pea Burgers
It's a delicious twist on the classic homemade burger, and 100% vegan!
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Hard
Icon_cloche_grey Created with Sketch. Serves 4
Indian Spiced Potato, Chickpea and Split Pea Burgers


  • 1 Can Chickpeas (around 1 1/4 Cup).
  • 1/2 Cup Yellow Split Peas (Soaked in warm water for 20 minutes).
  • 1 Red Onion Diced. 1 Large Potato Diced.
  • 2 Cloves of Garlic Crushed.
  • 2 Tsp Cumin Seeds.
  • 1 Tsp Mustard Seeds.
  • 1 Tbsp Curry Powder.
  • 2 Tbsp Masala Barbecue Powder.
  • 1/2 Tsp Crushed Dried Chillies.
  • 1 Tsp Dried Coriander Leaf.
  • 1 Kaffir Lime Leaf.
  • 2 Tbsp Cornflour mixed with 1/4 Cup of Water.
  • Pinch of Salt & Pepper.
  • 1/4 Cup Frozen Garden Peas.
  • Onion Fritters:
  • 1 Large Onion Cut into Half Moon Slices.
  • 1 Tsp Dried Coriander Leaf.
  • 3 Tbsp Cornflour mixed with 1/4 Cup of Water.
  • 1/3 Tsp Turmeric.
  • 1/4 Tsp of Cayenne Pepper.

How to make

  1. Cook the onions in 1tsp of vegan margarine, with the cumin seeds, mustard seeds, and garlic, for 2 minutes in a saucepan.
  2. Place the potato in the saucepan with the garlic and onion, and cook for 3 minutes, stirring regularly.
  3. Add the chickpeas and yellow split peas to the saucepan, and add 2 Cups of Water. Simmer for 10 minutes with the lid on, stirring occasionally.
  4. Drain the water, and add 1/2 Cup of Water to the saucepan with the potato mixture.
  5. Add the Kaffir leaf, Salt, Pepper, Curry Powder, Masala Barbecue Powder, Turmeric, Crushed Dried Chillies, and Dried Coriander Leaf to the mixture and simmer for 5 minutes.
  6. Remove lid, and add the Cornflour Mixture and stir. Add the garden peas, and simmer on a low heat for 5 minutes, stirring when needed, season with salt and pepper to taste.
  7. Wait for mixture to cool, and shape into 4 even sized burgers.
  8. Place on a baking tray sprayed with oil, and cook on 190C for 30 minutes, until browned and slightly firmer.

  9. In a large bowl combine the Onion with the Seasonings, until well coated.

  10. Add the Cornflour Mixture, and stir until coated.

  11. Heat 1 Tbsp of Rapeseed Oil in a pan, and place Tbsp of the mixture in the pan, and cook each bit until golden.

Final Touches: Serve the Burgers on a Wholemeal Bun with Spinach, Mango Chutney, and topped with the Onion Fritters. Absolutely delicious!

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