Love when mum is in town (and of course dad too 👨👩👧!)
Vibrant veggie burgers that will make you enjoy without missing the meat.
- 250 g beetroots roasted or boiled
- 80 g brown basmati rice boiled
- 1/2 onion thinly diced
- 20 g oat flour
- 400 g red kidney beans or black beans cooked
- 1 tsp smoked paprika
- 1/2 tsp cumin
- extra virgin olive oil
- black pepper
Heat some oil in a pan over medium heat. Add the onions and cook until golden, 5-10 minutes.
In a food processor, grate beetroots and reserve. Then process the drained beans until roughly chopped.
In a big bowl place grated beetroots, processed beans, rice, oat flour, sautéed onions, spices, salt and pepper. Mix until combined. Taste and adjust seasoning if necessary.
Refrigerate the mix a couple of hours. Then divide the mix in 4 and shape them into thick burgers .
Heat a pan over high heat. Add a bit of oil and when hot, add the burgers to the pan. Cook a couple of minutes for each side. If it breaks off when flipping the burgers just pat them back with the spatula.
You could serve the burgers with sourdough buns or with a good green salad.