Curried Vegetable Burgers

2 Tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
4 slices wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 Tablespoons crunchy peanut butter
1 egg yolk
3 Tablespoons chopped parsley leaves, plus extra leaves to serve
6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and parsley. Process until mixture comes together.

Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra parsley leaves.

Note: These could also be served as rissoles/patties with a salad on the side. They would be great served cold at a picnic.