Don’t turn your nose up at these until you’ve tried them!! Even if you’re not really a beetroot lover, these are so sweet and tasty you won’t even notice they are beetroot (well apart from the pink after-effects!!). They are so quick and easy to make and you can serve them in a variety of ways. My favourite is with my ‘mazing Mango Salsa in a lettuce wrap but you could substitute any salsa or salad. You could also serve in a gluten free bun or with a poached egg on top.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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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
Ingredients
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Rate this recipe!
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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.
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