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Curried Veggie Burgers

kept bylaerkin

1 (14 ounce) can chickpeas, rinsed and drained
1 (28 ounce) can lentils, rinsed and drained, or 3½ cups cooked lentils
1 heaping cup cashews
3 large carrots, peeled and shredded
2 yellow onions, minced
5 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon turmeric
1 cup uncooked brown rice
up to ½ cup vegetable broth
2 cups panko bread crumbs



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