Beetroot Burgers
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Courses
Main
Servings
Prep Time
4
10
minutes
Cook Time
10
minutes
Servings
Prep Time
4
10
minutes
Cook Time
10
minutes
Ingredients
200
g
raw beetroot
peeled and chopped
1
medium carrot
peeled and chopped
1/2
medium onion
chopped
1
large or 2 small garlic cloves
grated or crushed
100
g
tinned chickpeas
drained and rinsed, about 1/2 tin
1
tsp
tamari
75
g
Porridge Oats
1
medium egg
1
tsp
ground cumin
1
tsp
ground coriander
Rapeseed or sunflower oil for cooking
Sea salt and ground black pepper
Instructions
Blitz the beetroot, carrot, onion, garlic, chickpeas and tamari in a food processor.
Add the oats, egg, cumin, coriander, salt and pepper and blitz again until well blended.
Heat a non-stick frying pan over a medium heat and add enough oil to cover the base.
Using your hands to roll the mixture into balls or just dollop it into the pan and flatten to make a burger shape.
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.
The burgers can be eaten hot or cold.