Ingredients
- 2 raw beetroot peeled grated Janefield Hydroponics
- 3 Tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves, crushed
- 2 large carrots peeled and grated Waewae Permaculture
- 2 cups of quinoa pre-cooked
- 1 cup chickpea flour
- 3 Tbsp tahini
- 1 large free-range egg yolk Agreeable Nature
- 4 spring onion thinly sliced
- 3 tbsp finely chopped fresh coriander Janefield Hydroponics
- 2-3 tsp garam masala
- Salt and pepper to season
- Ciabatta buns Beano’s Bakery
Vendors
Tags
Vegetarian
Beetroot & Carrot Burgers
Method
- Heat 1 tablespoon of the oil in a large frying pan over medium heat
- Fry the onion and garlic for 4–5 minutes, or until soft
- Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft
- Drain away any excess liquid released by the vegetables
- Place the quinoa, chickpea flour, tahini, egg yolk in a food processor and pulse to combine
- Tip into a large bowl then add the grated beetroot, spring onions, coriander, garam masala and seasonal well with salt and pepper
- Shape the mixture into burgers, cover and refrigerate for at least 30mins
- Heat 2 tablespoons of oil in a frying pan over medium heat
- Cook the burgers for 2-3 minutes on either side
- To serve, lightly toast a Beano's Bakery ciabatta bun and then top with your favourite condiments and salad greens, from our vendors
Comments
Recipe from Elizabeth Marshall.
