Beetroot Burgers
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
4 10minutes
Cook Time
10minutes
Servings Prep Time
4 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Blitz the beetroot, carrot, onion, garlic, chickpeas and tamari in a food processor.
  2. Add the oats, egg, cumin, coriander, salt and pepper and blitz again until well blended.
  3. Heat a non-stick frying pan over a medium heat and add enough oil to cover the base.
  4. Using your hands to roll the mixture into balls or just dollop it into the pan and flatten to make a burger shape.
  5. Gently fry for about 10 minutes, turning them over once or twice until they are lightly charred on the outside and warm all the way through.
  6. The burgers can be eaten hot or cold.