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1
In a bowl, mix the wholewheat flour and curry powder. Add the beans, diced onions, diced zucchini, sambal oelek and mustard. Mash with a fork and mix well. Season with salt and black pepper and chill.
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2
In a large bowl, mix the flour, sugar, butter, egg and a pinch of salt. In a small saucepan, heat the milk until lukewarm, remove from the heat and stir in the yeast until dissolved. Add to the flour mixture along with the cottage cheese and knead with the dough hook of a mixer to a smooth dough. Cover and allow to rest in a warm place for 1 hour.
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3
Line a baking sheet with parchment paper. On a well-floured work surface, knead the dough, and with floured hands form into 8 rolls. Place on the baking sheet and allow to rest for 1 hour.
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4
Preheat the oven to 400u00b0F. Bake the rolls for 20 mins, until a skewer comes out clean. Transfer to a wire rack and allow to cool.
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5
Heat 2 tbsp oil in a skillet pan and cook the rosemary and zucchini slices for 3 mins, turning. Remove from the heat and season with salt and black pepper.
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6
Form the bean mixture into 16 burgers. Heat 4 tbsp oil in a separate skillet and cook the burgers in batches over a medium heat for 8 mins, turning.
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7
In a bowl, mix the tomato ketchup and mayonnaise. Season with paprika to taste. Cut the rolls in half horizontally and spread the sauce over the bottom halves. Top with the lettuce, add 2 burgers per roll, the tomatoes, zucchini slices, onion rings and top halves of the rolls.
