Black Bean Beet Burgers

THESE burgers look so like beef burgers they are in danger of putting off vegetarians. A seeded bun makes them a real treat.

SERVES 4 (280 calories per serving, excluding the bun)

150g beetroot, peeled and diced into ½ cm pieces 1 small onion, finely diced ½ tsp ground cumin 1 tsp ground coriander 3 tbsp olive oil 400g can black beans (or kidney beans), drained 1 large garlic clove, crushed ½ tsp chilli flakes Zest of 2 limes 1 medium egg, beaten 150g precooked quinoa (red, white or black) 40g vegan ‘parmesan’, grated 2 tbsp fresh parsley, chopped PREHEAT the oven to 180c/160c fan/gas 4. Mix the beetroot and onion together in a medium-sized bowl with the cumin, coriander, 1 tbsp of the olive oil and some seasoning. Spoon the mixture into a roasting tin and bake it, covered, in the oven for 20-25 minutes, until the beetroot starts to soften. Meanwhile, place the beans, garlic, chilli flakes and lime zest in the bowl used for the beetroot. Season with salt and black pepper and mash with a fork or a hand blender, leaving some texture. When the beetroot is cooked, allow it to cool for 10 minutes before mixing it into the beans. Then add the egg, quinoa, ‘parmesan’ and parsley, and mix thoroughly. With wet hands, shape the mixture into 8 medium-sized burgers, and chill them in the fridge for 20 minutes. Heat the remaining oil in a frying pan and cook the burgers on a medium heat for 5-6 minutes on each side. Serve them with a wholegrain bun (add 100 calories), or on a plate with 2 tbsp bulgar wheat (add 100 calories) or quinoa (add 120 calories) and a salad (add 20 calories).