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.
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstall
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.