Vegan beetroot & quinoa burgers
SERVES 4 PREP 15 mins plus sitting COOK 30 mins EASY V 2 tbsp rapeseed oil
1 red onion, finely chopped
1 tbsp cumin seeds
2 garlic cloves, finely chopped 200g quinoa, cooked
2 large cooked beetroot (150g),
finely grated and liquid reserved 50g plain flour
2 tbsp milled flaxseed
½ small bunch of coriander, plus
a few leaves to serve
For the salad
25ml beetroot preserving liquid ½ lemon, juiced
100g low-fat soy yogurt 50ml extra virgin olive oil 200g rocket
1 Heat the oven to 220C/200C fan/ gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
2 Divide the mixture into four – it will be quite loose –then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
3 Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
4 To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the
extra coriander.
GOOD TO KNOW vegan •
healthy • low cal • folate •
fibre • 1 of 5-a-day •
gluten free
PER SERVING 342 kcals •
fat 22g • saturates 3g •
carbs 25g • sugars 5g •
fibre 6g • protein 8g •
salt 0.2g