Recipe of the week

Black bean and beetroot burgers

Serve these beet burgers with your choice of sour cream, mayonnaise, aioli, pickles (sliced gherkins are fabulous here), lettuce leaves, goat’s cheese or feta, says Claire Thomson. On rye bread or in a roll – whatever works for you. 1 onion, finely diced 1 tbsp olive oil 2 cloves of garlic, finely sliced 2 medium beetroot (about 300g), peeled and grated 400g tin of black beans, rinsed and drained, then roughly mashed with a fork 1 tbsp Dijon mustard ½ tsp sweet paprika – smoked or unsmoked 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground a small bunch of fresh dill, leaves roughly chopped 80g rolled oats, or breadcrumbs salt and freshly ground black pepper (about 1 tsp salt and ½ tsp pepper) frying oil (sunflower or vegetable)

• Cook the onion in a small saucepan with the olive oil until soft, about 8-10 mins, then add the garlic and cook for 2 more mins. Remove from the heat and set aside. • Combine the beetroot, beans, mustard, spices, dill, oats/breadcrumbs and seasoning in a bowl. Use your hands to work the mix together until cohesive and easily shaped. Shape

into burgers about 2cm thick and place them, on a tray/plate, into the fridge to firm up for an hour or so. • Heat a large non-stick frying pan with enough oil to cover the surface of the pan to a depth of 1cm, and fry the burgers over a moderate heat for 2-3 mins on each side, until crisp and the interior is hot. Remove from the heat and serve immediately.