I going this recipe a little while ago and have modified it slightly to suit my taste. I’m predominantly plant based which seems to transmute to vegetarian when I’m out and about or vegan in places that have seafood or shrimp paste (intense allergy…)
I also happen to love beetroot!! These keep really well in the freezer once made and make it easy to pull out and cook up. I often use crispy lettuce instead of buns or small tortillas - work well as a pita pocket filling too.
Enjoy!
Beetroot and chickpea pattie burgers
INGREDIENTS
250 g cooked chickpeas
200 g raw beets shredded
1 onion chopped
2 cloves garlic minced
2 tablespoons pumpkin seeds ground (remember to activate or buy activated ones)
2 tablespoons nutritional yeast
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped basil
1 teaspoon red paprika powder
50 g rolled oats (leave out or substitute if gluten intolerant)
50 g chickpea flour
ground black pepper to taste
salt to taste
INSTRUCTIONS
Sautéed onion and garlic
In a large skillet or pan heat oil over medium-high heat until hot.
Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently. Stir in the minced garlic and sauté for another 30 seconds. Remove from heat.
Burgers
Rinse and drain chickpeas very well and put them in a food processor. Add shredded beets, salt, red pepper powder, and black pepper and gently pulse to combine. The mixture should still be a little bit chunky.
Now, transfer the mixture to a large mixing bowl. Add sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, rolled oats, and chickpea flour.
Use a spoon or your hands and mix everything until well combined. Taste and adjust seasonings as needed.
Form the mixture into 6 big patties (approximately 9 cm in diameter) or 8-9 smaller ones.
Heat the oil in a non-stick frying pan over medium heat and cook on each side for about 2-3 minutes until golden.
