Spicy tikka courgette burgers

These spicy tikka burgers make a delicious change from the usual beef patties! Totally vegetarian and dairy free, it's a perfect recipe for a relaxed family dinner.

By Sophie Gray
  • 20 mins preparation
  • Makes 4
  • Print


  • 3 medium courgettes, grated
  • 2 tsp tikka curry paste
  • 1 tsp grated ginger
  • 1 tsp wholegrain mustard
  • 1 egg
  • 100 g fresh breadcrumbs
  • big handful coriander, roughly chopped
  • salt and pepper
  • 2-3 tbsp oil for frying
  • toasted burger buns
  • 4 tbsp aioli or tomato sauce
  • lettuce, tomatoes, beetroot or other fillings of your choice
  • 4 tbsp mango chutney


  • 1
    Place grated courgettes into a clean tea towel and squeeze out as much liquid as you can.
  • 2
    Tip into a bowl or processor with the curry paste, ginger, mustard, egg, breadcrumbs and coriander. Season with salt and pepper and pulse or mix to combine.
  • 3
    Form the mixture into 4 patties. Heat half the oil in a frying pan and fry patties for 5 minutes until golden and crisp. Add remaining oil, turn patties over, and continue cooking until the second side is golden and crisp.
  • 4
    Spread the base of each burger bun with aioli, add lettuce, tomato and any other of your preferred burger fillings. Add a courgette patty, spread with a tablespoon of mango chutney or tomato sauce. Place bun tops in position and add skewer to hold them together.


The amount of liquid in courgettes can vary greatly. If your mixture is too wet after squeezing the grated courgette, mix in more breadcrumbs until it holds its shape. You could also make small patties from the mixture and use like falafel, to be enjoyed as a snack with mango chutney for dipping.