1 lb cauliflower, finely chopped but not all totally riced – some variation
1 cup grated carrot
2 cloves garlic, minced or pressed
2 tsps curry powder
1 tsp salt
½ tsp cracked pepper
1 cup bread crumbs
½ cup plain yogurt
1-2 tsps honey
Large sprinkle of curry powder
Sliced or slivered almonds
4 burger buns or pita halves
Heat some oil in a skillet over medium heat. Cook the cauliflower in this for about 5 minutes. Add the carrots and cook about 5 minutes more, until the vegetables are soft but not mushy. Stir in the curry powder, salt and pepper. Take this off the heat to cool. Meanwhile, beat the eggs in a bowl. When the cauliflower mixture is cool, mix it into the eggs, then add in the bread crumbs. Form this into 4 patties. Heat a couple of tbsps of oil in the skillet over medium high heat. Carefully place the patties in the pan and cook them undisturbed for 3-4 minutes, until nicely browned. Flip and do the same on side 2. While they are cooking, mix the honey and a large sprinkle of curry powder with the yogurt. Adjust the amounts to your liking. To assemble, place a patty in a pita or on a bun, then dress as you wish with the lettuce, tomato, yogurt, almonds, and raisins.
Note: For gluten free, obviously don’t serve on the bun or pita. Also, instead of the bread crumbs, add one more egg and sub almond meal or your favorite gluten free mix. They won’t hold together quite as easily but will work fine with careful handling and good crisping in the pan.
Make it vegan by subbing flax egg and coconut yogurt.