Beetroot and Carrot Veggie Burgers
Ingredients
Burgers
- 1 x 400g can red kidney beans, rinsed and drained
- 1 cup firmly packed grated carrot
- 1 cup firmly packed grated beetroot
- 2 tbsp chia seeds
- 1/2 cup crunchy peanut butter or hulled tahini
- 1 tsp ground cumin
- 1 tsp smoky sweet paprika
- 1/2 cup flat-leaf parsley leaves
- sea salt and cracked black pepper
- 2 tbsp extra virgin olive oil
Salad
- 2 cups mixed herbs (such as rocket, mint, and coriander)
- 1 cup quinoa
- 1/2 cup toasted sunflower seeds
- 1/2 cup tofu ricotta
Dressing
- 1 cup toasted sunflower seeds
- 1 cup rocket
- 1 avocado, mashed
- 3 tablespoons basil pesto
- juice of one lemon
- 2 tablespoons cold water
- salt
Preparation
Place the beans in a large bowl and press with a fork until roughly mashed.
Add the carrot, beetroot, chia seeds, peanut butter, cumin, paprika, parsley, salt and pepper and mix to combine.
Divide the mixture into equal portions and shape into patties.
Heat a large non-stick frying pan over medium-high heat.
Add the oil and the patties and cook for five minutes each side or until golden.
Dressing
Place all the ingredients in a food processor and blend until a smooth consistency is formed.
Add more water for a thinner dressing.
Salad
Cook the quinoa according to package instructions until tender
Combine the mixed herbs, cooked quinoa, toasted sunflower seeds, and tofu ricotta in a bowl
Assembly
Serve the burgers with the herby salad and drizzle with the dressing
