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Crunchy Veggie Burgers Recipe

“I love this veggie burgers recipe because it’s such a great alternative to eating meat! Full of nutrition and packed with flavour, it makes a great snack for the kids’ lunch boxes, too!” – Maria Malik, food blogger

Ingredients for veggie burgers

Makes four large or six small patties

  • 1 can (400g) chickpeas
  • 100g boiled potato
  • ¼ cup peas, cooked
  • ¼ cup corn, cooked
  • Small bunch coriander leaves
  • Few sprigs of English parsley
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon cumin powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 egg
  • ½ cup panko breadcrumbs
Crunchy Veggie Burger
Crunchy veggie burger

Optional ingredients/garnishes:

  • 4 to 6 whole-wheat burger buns
  • Butter
  • Fresh lettuce
  • Thin tomato slices
  • Ketchup
  • Mayonnaise


  1. Drain the water from the chickpeas and process the chickpeas with all the cooked vegetables.
  2. Add chopped coriander leaves and parsley.
  3. Add salt, cumin powder, paprika and black pepper, and combine the mixture in a food processor or by hand.
  4. Shape into round patties. The patties can be shallow fried as they are; or, for crispy patties, dip them in egg and coat with breadcrumbs before shallow frying.

Optional: Warm the buns with a little butter, and spread on some ketchup and mayonnaise if desired. Add in tomato slice and lettuce, and enjoy!

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This article first appeared in the October/November 2019 issue of Expat Living magazine. Subscribe now so you never miss an issue.