RECIPE – Veggie Indian Burgers

I kindly got gifted some Meatless Farm goodies the other week to make up some yummy veggie recipes. I decided to use the Meatless Farm Mince to make my own veggie burgers with an Indian Cuisine inspired twist.

A naan bread, topped with a dollop of mango chutney, spinach leaves, a curry spiced patty, grilled paneer cheese and some homemade raita. And all completely vegetarian!



For Curry Patty:

  • 400g Meatless Farm mince
  • 1 tbsp curry powder plus extra for frying onions
  • 1 tbsp mint
  • 1 egg yolk
  • 1/2 onion
  • 1 garlic clove

For Raita:

  • 250g Greek yogurt
  • 1/4 cucumber, diced
  • 2 tsps mint
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp chopped spring onion

Other Ingredients:

  • 3 tbsps rapeseed oil for frying
  • 4 mini naan breads
  • 1 handful of spinach
  • 4 tbsps mango chutney
  • 1 block of paneer cheese
  • 1 bag of sweet potato fries (if not homemade)
  • 1 bunch of vine tomatoes


  1. Fry 1/2 diced onion and 1 sliced garlic clove in 1 tbsp of rapeseed oil. Coat with 2 tsps of curry powder and fry for 5 mins.
  2. Once the onions and garlic have cooled, add to a bowl and mix gently into 400g Meatless Farm mince. Add 1 tbsp curry powder and 1 tbsp mint and mix into mince mixture.
  3. Slowly mix in 1 egg yolk to bind the mixture.
  4. Line a tray with parchment paper. Form 4 burger like shapes and place onto lined tray. Keep refrigerated for 1 hour to set the burgers.
  5. Preheat the oven for sweet potato fries to be cooked while frying the burgers, following packet instructions.
  6. Once the burgers have set, heat 1 tbsp rapeseed oil in a frying pan or grill and fry burgers for 10 – 15 mins, turning occasionally.
  7. In a separate pan, heat 1 tbsp rapeseed oil. Slice the paneer cheese and fry in pan for 5 – 10 mins or until browned, turning occasionally.
  8. Meanwhile, cook the sweet potato fries. Mine indicated 20 mins, so I put mine in the oven 5 mins before starting to cook the burgers.
  9. Roast the vine tomatoes for 15 – 20 mins in the oven during this time as well.
  10. Prepare the raita by mixing together all the raita ingredients.
  11. Heat 4 mini naan breads and place on plates, followed by 1 tbsp of mango chutney and some spinach leaves on each.
  12. Then, place the curry patties on top, with a dollop of raita.
  13. Serve with the sweet potato fries and the roasted vine tomatoes.

Summary With Pictures


I hope you enjoy this vegetarian, modern Indian dish!

Sarah – X

For more recipes and daily Foodieness follow my Instagram page, Foodnatic__

Published by foodnaticblog

My name is Sarah and I am a BSc Nutrition & Food Consumer Science graduate, who also is a massive Foodie! I am here to share Recipes for Health. This involves a collection of food recipes, nutrition advice and mental wellbeing tips, allowing you to reach your best possible health. Health is not just physical; optimal mental health is also crucial for a successful life. This is why I not only share recipes and nutrition knowledge, but I also share ways on how to take care of your mental health. You will find as well my own personal foodie reviews and travel experiences which will give you ideas of foods to try and places to visit!

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