Spicy beet­root burger

donna hay - Fresh + Light - - Fresh On Trend -

150g firm tofu, grated

4 cloves gar­lic, crushed

2 ta­ble­spoons harissa paste

1 cup (90g) rolled oats

1 egg

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

green tabouli

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.

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