So you might be wondering where this chole patty burger recipe came from? Most of the recipes in the archives are meat based, but you might be surprised to know, I grew up in a mostly vegetarian home. My mom and Bibi were both vegetarians, and my Dad and Papa were perfectly happy having meat only occasionally. To the best of my memory, we had chicken at home on the odd Sunday, or when someone was coming to dinner. For this reason I was off and on vegetarian until I was 17.
When I met my husband, I was genuinely surprised at how much meat he eats! Even today, if it were up to him (and I didn’t control the meal plan), he would gladly eat meat at every meal. It’s taken me years to figure out a handful of meat free meals that he finds satisfying, as well as a couple of brands of meat substitutes he’ll fall for.
That being said, I’ve realized recently that I’m eating more meat than I’d like to or need to, just because that’s what I’m cooking for the family. We all know that eating more vegetarian meals is better for the environment and our bodies, so I’m not really going to get into that today. What I will share is; one of my family food goals this year is to find more vegetarian meals that my family enjoys. Something that I think will help with this is the fact that my mom recently moved in with us. Since she’s vegetarian and I don’t want to leave her out of our family meals, or always be making two versions of a meal, I think my family will be more on board to try meals Nani can enjoy too!
With that in mind, this is a recipe I recently came up with for my burger loving family & my aloo tiki loving mama who could really use some more protein – Chole Patty Burgers. I enjoyed these patties so much that I recently made a double batch and froze them to have on hand for busy weeknights.
[wc_fa icon=”heart-o” margin_left=”” margin_right=”” class=””][/wc_fa] Chole Patty Burgers | Chickpea Burgers
2 cups chickpeas – canned or pre-boiled
1 cup potatoe – boiled an roughly mashed
1/2 cup onion – finely chopped
1 green chili chopped (optional)
2 tbs ginger/garlic paste
2 tsp chaat masala
2 tsp red chili powder (or to taste)
1 tsp jeera/cumin powder
1 tsp dhaniya/coriander powder
2 tsp salt (or to taste)
2 tbs besan/chickpea flour
1/2 cup paneer – grated (*note, you can also use any cheese you have on hand here)
2 tbs cilantro – washed and chopped
1tbs oil – for frying
1 tbs butter
2 tbs cilantro – washed and chopped
1. Combine all patty ingredients (except for frying oil) into a large bowl
2. Mash and combine well. You can do this with a blender or by hand, just make sure there are no large chunks of potato or chickpea in the mix. I prefer using a blender and having a rather fine mixture.
3. Shape the mixture into six equal sized patties.
4. Heat a shallow pan and add 1 tbs oil. Once the oil is heated, fry the patties on both sides until they are golden brown. On a medium-high heat this should take between 2-4 minutes per side depending on your pan.
5. Remove the patties and add butter to the same pan. Once the butter is melted, add the cilantro reserved for the buns, and lightly toast the buns in the butter.
6. Assemble the burgers with your favourite condiments – I like mayonaisse, ketchup, and mint chutney on mine. Oh and don’t forget some fresh red onion.
If you try this recipe do let me know what you think! You can always share an image on Instagram and tag me! I’m @pinkchai.
If you are looking for other vegetarian dishes, you might like my recipes for Masra di Dal, Sweet Potato Pulao or Dahi Tadka
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