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Energy Boosting Veggie Burger

In an effort to be healthier, my husband and I have been experimenting with ways to add more protein into our diet without turning to meat. Influenced by my Mom's amazing Aloo Tikkis; I played around with her recipe by adding kala channa (aka dark chickpeas or bengal gram). Kala channa is one of the richest sources of proteins within the legume family and is full of iron. It can be difficult to digest for some, so I prefer to blend it up. The burger is dense enough that you won't need bread. I love to pair it with mint yogurt dressing for added flavor.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:40

Main Ingredients

(veggie burger)

4 medium potatoes; boiled

1 onion; finely chopped

1 inch ginger; finely chopped

2 garlic cloves; chopped

1 green chili; finely chopped

2 cups bengal gram chickpeas (kala channa); cooked

1/2 cup peas

1 carrot; finely chopped

3 tablespoons garam masala

2 tablespoon amchur powder

1 tablespoon turmeric

2 tablespoons cumin seeds

1 tablespoon cumin powder

2 tablespoons mustard seeds

2 tablespoons olive oil

1 bunch cilantro

salt to taste

(yogurt dip)

2 cups yogurt (i prefer unsweetened coconut yogurt)

1 handful of mint

1 tablespoon cumin powder

salt to taste

Preparation

1(Veggie Burger)

2Boil potatoes, peel off skin, and mash

3Sauté cumin and mustard seeds in 2 tablespoons oil.

4Add onions, garlic ginger, carrots, and peas. Cook until onions are translucent.

5Add mashed up potatoes.

6Add garam masala, amchur powder, tumeric, and salt.

7Pulse 2 cups cooked kala channa and add to mixture.

8Add fresh cilantro.

9Form into patties.

10Optional – sauté on stovetop with a little bit of olive oil to make crispy.

11(Mint Yogurt Dip)

12Blend all ingredients together. I prefer it to be super cold, so I add a few ice cubes.

13Serve over a bed of fresh greens.

Reviews: 0

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