Beetroot & Quinoa Burgers
Burgers should most definitely not be confined to the summer. Of course, they’re an essential component of any decent barbecue or picnic, but they’re also the perfect comfort food when the evenings start to get cold and dark.
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Servings
6
Ingredients
- 1 aubergine (eggplant)
- 2 tbsp soy sauce
- 3 tbsp rapeseed oil
- 185g/1 cup cooked quinoa (60g/⅓ cup uncooked)
- 5 tbsp ground flax seeds
- 6 tbsp warm water
- 2 cups raw beetroot, peeled and grated (about 3 large beets)
- 1 cup rolled oats
- 2 cloves garlic
- 120g/½ cup humous
- Salt and pepper, to taste
Instructions
- Preheat your oven to 180ºC/350ºF/Gas Mark 4.
- Cut your aubergine in half lengthways, rub the cut side with the soy sauce and 1 tablespoon of the oil, and cook for 20-30 minutes until roasted and tender.
- Meanwhile, cook your quinoa following packet instructions to make 1 cup of cooked quinoa, then rinse through a sieve with cold water to cool and push with back of a spoon to drain as much liquid as possible.
- When the aubergine is ready, remove, allow to cool, then scoop out the flesh, and chop finely until a paste has formed.
- Now mix 2 tablespoons of the flax with 6 tablespoons warm water in a small bowl and leave to stand for 10 mins (this creates 2 ‘flax eggs’).
- Add the beetroot, quinoa, oats, remaining 3 tablespoons of flax seeds, and garlic to a food processor and blitz to combine the ingredients (this can be done by hand if preferred). Transfer mixture to a large bowl, then add the humous, aubergine paste, flax ‘eggs’, salt & pepper, and mix to thoroughly combine.
- Shape the mixture into 6 patties and place on baking paper on a plate to pop in the fridge for an hour or so (this helps the patties to firm up). When ready, heat remaining oil in a frying pan to medium heat, and fry the beetroot burgers for 4-5 minutes on each side, or until they are crispy on the outside and hot through.
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