Beetroot & chickpea burgers
Ingredients
- 2 beetroots (fresh, not pickled)
- 1 can (400g) chickpeas
- 2 eggs
- 2 tbsp coconut oil
- 1 onion
- 3 cloves garlic
- 1/2 tsp chilli powder
- 1/2 tsp jerk powder
- 1 tsp dried mixed Italian herbs
- 2 tbsp spelt flour
Instructions
- Chop any rough ends off the beetroots and cut into quarters.
- Drain the chickpeas in a colander and rinse under cold water.
- In a food processor, roughly blend the beetroot, chickpeas and eggs.
- Finely chop the onion and garlic.
- Melt 1 tbsp of coconut oil in a frying pan and fry the onion and garlic on a medium heat until the onion is translucent.
- In a bowl, mix the blended ingredients with the fried onion and garlic and add the chilli powder, jerk powder and herbs.
- Separate the mix into 8-10 balls, and flatten to make burger shapes.
- Lightly dust each burger with spelt flour.
- In a frying pan, melt the remaining 1 tbsp coconut oil and fry the burgers on a medium heat for 5 minutes on each side, or until cooked through.
Notes
Burgers go well served with wholemeal baps, red onion, avocado, cheddar and salad.