Dinner, Vegan, Vegetarian

Veggie Indian Burgers

Cooking method:

  • Prep Time: 10 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 2 people

Veggie Indian Burgers

Love Indian food? Love burgers? Combine the two and add the extras and the result is an absolutely delicious meal. Prepare the burgers in advance and you could even have them for your lunches throughout the week. Vegan food doesn’t have to be boring!

Utensils required


  • 2 tbsp extra virgin olive oil
  • 1 white onion
  • 2 garlic cloves (crushed/grated)
  • 1/2 tsp fresh ginger (chopped/grated)
  • 180g sweet potato (cut into small chunks)
  • 10 fine beans (chopped)
  • 1 carrot (peeled and diced)
  • 1 red chilli (deseeded and diced)
  • 1 can chickpeas (drained and rinsed)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1 tsp medium curry paste
  • 1/2 tsp salt
  • 50g fresh or frozen peas
  • 95g gram flour
  • To serve Mango chutney
  • To serve Basmati rice
  • To serve Rocket leaves
  • 1/2 red onion
  • Handful chopped coriander
  • 2 tomatoes (deseeded and diced)
  • 200ml coconut yoghurt
  • 1/2 cucumber (diced)
  • Handful chopped mint leaves

Cooking mode

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  • Step 1

    Begin by heating 2 saucepans of boiling water on a high heat and adding the sweet potato chunks to one and the diced carrot and fine beans to the other. Boil for 12-15 minutes or until the potatoes and carrots are soft.

  • Step 2

    Meanwhile peel the onion and chop it into big chunks. Add it to your ninja and use the chopping function to dice it.

  • Step 3

    Add it to a separate saucepan on a medium with a tablespoon of olive oil and sauté for a few minutes.

  • Step 4

    Now add the ground cumin, garam masala, ground coriander, curry paste and salt. Combine.

  • Step 5

    Pour the chickpeas into your ninja and pulse for a few seconds until they are crushed. Then add them straight to the pan along with the peas and combine with the spices.

  • Step 6

    Drain the sweet potatoes and place them in your Ninja. Blend until a puree is formed and then add it to the pan with the rest of the ingredients.

  • Step 7

    Drain the carrots and fine beans and add them to the pan too. Combine.

  • Step 8

    Take the pan off of the heat and stir through the gram flour and remaining tablespoon of olive oil.

  • Step 9

    When the mixture is cool enough mould it into approximately 9 burger patties and place them on a lined baking tray. Put in the fridge for a minimum of 30 minutes to firm up.

  • Step 10

    Preheat oven to 180c and using a brush coat the burgers with a little more olive oil.

  • Step 11

    Cook in the oven for 10 minutes before turning them over and cooking for a further 10 minutes.

  • Step 12

    Meanwhile prepare the coconut dip by combining the coconut yoghurt, chopped cucumber and mint in a bowl.

  • Step 13

    In a separate bowl combine the diced tomatoes, red onion and coriander.

  • Step 14

    Cook the rice and load it on the plates along with the rocket.

  • Step 15

    Add the burgers when cooked and top with coconut dip, mango chutney and the tomato and red onion mix.