WITH Meat Free Week taking place on September 18-24, it is the perfect opportunity to try this creative recipe by Valli Little.
Meat Free Week is a chance to examine your meat consumption and its possible impact on your health.
These vegetarian burgers taste just as good as the beef variety, and mini versions make great sliders served in miniature brioche buns for a cocktail party.
Similar recipes and more information is available on www.meatfreeweek.org.
Melt butter in a frypan over low heat, add beetroot, onion and vinegar, and cook, stirring, for 10 minutes or until softened.
Combine in a bowl with mashed potato, sour cream and horseradish, then season with sea salt and freshly ground black pepper.
Form into four round patties, then refrigerate for 20 minutes to firm up.
Heat 1cm oil in a frypan over mediumhigh heat.
Dust beetroot patties all over with a little flour, then cook for two minutes each side or until golden.
Serve in a toasted burger bun with tomato, snow pea sprouts, avocado, red onion and salad leaves, topped with extra sour cream and horseradish.
30gm unsalted butter
1 large (200g) raw beetroot, coarsley grated
1 onion, grated
1 tbs red wine vinegar
300gm mashed potato
1 tbsp sour cream, plus extra to serve
1 tsp bottled horseradish, plus extra to serve
Sunflower oil, to shallowfry
Plain flour, to dust
4 burger buns, toasted
Sliced tomatoes, snow pea sprouts, sliced avocardo, sliced red onion and salad leaves to serve