beetroot burgers

These burgers look meaty but they are 100% vegan. Beetroot is packed with antioxidants, minerals and vitamins and rich in fibre. With the cashews and quinoa, this burger also contains lots of protein. 

You will need:

2 cups beetroot (pickled or fresh, we used pickled)

1/2 red onion

2 cloves garlic

1 cup lentils

1 cup bread crumbs (from 2 slices of brown bread)

1 cup cooked quinoa

1 tablespoon flax seed

1/2 cup cashews

Seasoning: Rosemary, paprika, oregano, salt, pepper (to taste)


How you do it:


1. Cook the quinoa. Add to boiling water and simmer for 15 mins

2. If you are making the breadcrumbs. Toast the bread and then grate onto a baking tray. Using your fingers roll the crumbs around until they become really fine. If they don't feel crispy put them in the oven for a few minutes

3. Add all the ingredients to a food processor until you have a mixture you can push into shapes. If it is too wet, add more breadcrumbs. Mould into burger shapes. 

4. Cook in a little coconut oil in a pan. Store some in the freezer and defrost when you fancy.