Recipe from River Cottage Beetroot burgers - Growing · PDF fileMethod 1) Put the beetroot,...
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Method 1) Put the beetroot, carrot, onion, garlic, chickpeas and tamari in a food processor and blitz to a fine texture, stopping to scrape down the sides with a spatula once or twice. 2) Add the oats, egg, cumin, coriander, a good pinch of salt and a grind of black pepper. Blitz again to ensure everything is well blended. You should end up with a thick, coarse paste. Don’t worry if it seems slightly wet – it is much softer than a meaty burger mix. 3) Heat a non-stick frying pan over a medium heat and add enough oil to cover the base in a thin film. 4) Use your hands or a large spoon to drop a quarter of the mix into the pan and pat it into a burger, about 10cm across and 2cm deep. Repeat with the remaining mix. 5) Gently fry the burgers for about 10 minutes, turning them carefully once or twice or until lightly charred on the outside and hot all the way through. You can either eat the burgers straight away, hot from the pan, or let them cool until warm or at room temperature, when they will have firmed up a little. Recipe from River Cottage Light & Easy Ingredients Serves 4 200g raw beetroot, peeled and chopped 1 medium carrot (100–125g), peeled and chopped ½ medium onion, chopped 1 large or 2 small garlic cloves, grated or crushed 100g drained tinned chickpeas (about ½ tin) 1 teaspoon tamari 75g porridge oats 1 medium egg 1 teaspoon ground cumin 1 teaspoon ground coriander Rapeseed or sunflower oil, for cooking Sea salt and freshly ground black pepper Beetroot burgers Packed with veg, pulses and oats, as well as the earthy tang of beetroot, these are as good as a veggie burger gets. And there are lots of fun and tasty ways to serve them Recipe from River Cottage River Cottage has kindly donated this delicious recipe using fresh seasonal ingredients found at many local community growing projects. So help them support our campaign - buy local from a community garden, city farm or community growing group in your neighborhood and become a Food Hero yourself!
Transcript of Recipe from River Cottage Beetroot burgers - Growing · PDF fileMethod 1) Put the beetroot,...
Method 1) Put the beetroot, carrot, onion, garlic, chickpeas and tamari in a food processor and blitz to a fine texture, stopping to scrape down the sides with a spatula once or twice. 2) Add the oats, egg, cumin, coriander, a good pinch of salt and a grind of black pepper. Blitz again to ensure everything is well blended. You should end up with a thick, coarse paste. Don’t worry if it seems slightly wet – it is much softer than a meaty burger mix. 3) Heat a non-stick frying pan over a medium heat and add enough oil to cover the base in a thin film. 4) Use your hands or a large spoon to drop a quarter of the mix into the pan and pat it into a burger, about 10cm across and 2cm deep. Repeat with the remaining mix. 5) Gently fry the burgers for about 10 minutes, turning them carefully once or twice or until lightly charred on the outside and hot all the way through. You can either eat the burgers straight away, hot from the pan, or let them cool until warm or at room temperature, when they will have firmed up a little. Recipe from River Cottage Light & Easy
Ingredients Serves 4 200g raw beetroot, peeled and chopped 1 medium carrot (100–125g), peeled and chopped ½ medium onion, chopped 1 large or 2 small garlic cloves, grated or crushed 100g drained tinned chickpeas (about ½ tin) 1 teaspoon tamari 75g porridge oats 1 medium egg 1 teaspoon ground cumin 1 teaspoon ground coriander Rapeseed or sunflower oil, for cooking Sea salt and freshly ground black pepper
Beetroot burgers Packed with veg, pulses and oats, as well as the earthy tang of beetroot, these are as good as a veggie burger gets. And there are lots of fun and tasty ways to serve them
Recipe from River Cottage River Cottage has kindly donated this delicious recipe using fresh seasonal ingredients found at many local community growing projects. So help them support our campaign - buy local from a community garden, city farm or community growing group in your neighborhood and become a Food Hero yourself!
