Spicy beetroot burger
150g firm tofu, grated
4 cloves garlic, crushed
2 tablespoons harissa paste
1 cup (90g) rolled oats
380g purple beetroot, peeled and grated
2 tablespoons black chia seeds
1 teaspoons sea salt flakes
½ teaspoon cracked black pepper
200g store-bought hummus
6 wholemeal (whole-wheat) seeded rolls, halved and toasted 1 Lebanese cucumber, finely sliced
2 cups flat-leaf parsley leaves, chopped 1 cup mint leaves, chopped
1 green onion (scallion), thinly sliced 1 tablespoon lemon juice Preheat oven to 200°C (400°F). To make the patty, place the tofu, garlic, harissa, oats and egg in a food processor and pulse until mixture is finely chopped. Add the beetroot, chia, salt and pepper and pulse 2–3 times or until just combined.
Divide the mixture into 6 portions and shape each portion into a patty. Place on an oven tray lined with non-stick baking paper and cook for 12 minutes. Turn over and cook for another 12 minutes or golden and cooked through.
While the patties are cooking, make the green tabouli. Place the parsley, mint, onion, lemon juice, salt and pepper in a bowl and toss to combine. Spoon the hummus onto the base of each roll, top with a patty, the tabouli and cucumber. Sandwich with the top half of the roll to serve. MAKES 6.