Step 1 Place chickpeas into a food processor and process until they resemble breadcrumbs.
Step 2 Spray a large frying pan with oil and place over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add curry paste and cook, stirring for 1 minute, or until fragrant. Add sweet potato and carrot. Cook for 3 more minutes.
Step 3 Place onion mixture into a large bowl with chickpeas, oats, coriander and egg. Using clean hands, mix until all ingredients are well-combined, adding a little more oats if the mixture is too wet. Dust your hands with flour and shape mixture into 6 flat patties. Press into extra oats to lightly coat. Chill for 30 minutes to firm. If freezing burgers to eat later, do so now.
Step 4 Heat olive oil in a large non-stick frying pan over a medium-high heat. Add patties and cook for 3–4 minutes each side, or until golden. Remove and drain on absorbent paper.
Step 5 Serve 4 burgers on wholegrain rolls topped with hommous, sliced beetroot, cos leaves and a slice of cheese.
- Patties freeze well (before cooking).
- Nutrition information, time to make and costings apply to main dinner recipe only.
- When plating, serve onto four dinner plates and into two lunch boxes so you have the right-sized servings.