Beet and carrot burger
I find vegetarian burgers often quite bland. However, these beetroot and carrot patties are exceptionally delicious, healthy and even filling. Sometimes I swap the carrot to turnip – that version is tasty too! You can serve these patties in a burger (with some salsa or pickled cucumber and onion slices) or as nibbles.
Ingredients
Method
- Peel the beetroots and carrots, then grate them roughly. Finely chop the onion.
- Put them in a mixing bowl, add all other ingredients and combine. Cover and rest for an hour in the refrigerator.
- Preheat the oven to 180°C.
- Remove the mixture from the fridge and form 8 hamburger patties (or 16-20 mini patties). Rest on a tray for 10 minutes.
- Heat on spoonful of olive oil in a pan and fry the patties on each side for a couple of minutes until golden brown.
- Place them on a lined baking tray and bake in the oven for 15 minutes.
- Meanwhile prepare the buns, condiments or side dishes.