Spicy gluten free beetroot and chickpea burgers

Name: Spicy gluten free beetroot and chickpea burgers
Total time: 5400 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 tablespoons sesame oil or coconut oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; half a green chilli, de-seeded and finely chopped; 1 large carrot, grated; 1 large fresh beetroot (or 2 small), grated or finely shredded; Half a courgette; 200 g chickpeas (half a tin, drained); 50 g oats; 1 egg yolk 1; 1 heaped teaspoon ground cumin; 2 spring onions, finely chopped; handful fresh spinach, finely sliced; plenty of salt (approx. half a teaspoon)

Susy Wall @singing_chef

West Midlands, UK

My friend suggested the other day that, instead of going for our usual jacket potato in our local café, we could do a batch cook session instead. So, she decided to cook a crustless, low fat veggie quiche and I went for something that would use up the fresh beetroot that needed eating. Having done a quick search on the bbc goodfood site, I found this recipe which I've adapted to suit my tastes. I did add some fresh ginger but it didn't seem to do anything for it so have left it off the final draft.

Overall, pretty healthy stuff; totally veggie, gluten and dairy free and really tasty. Oh, and lots of fun too :)

Susy Wall @singing_chef

West Midlands, UK

Overall, pretty healthy stuff; totally veggie, gluten and dairy free and really tasty. Oh, and lots of fun too :)

Saved

Ingredients

45 minutes (30 minutes fridge/15 minutes cooking)

2 servings

2 tablespoonssesame oil or coconut oil
1red onion, finely chopped
2garlic cloves, crushed
halfa green chilli, de-seeded and finely chopped
1large carrot, grated
1large fresh beetroot (or 2 small), grated or finely shredded
Halfa courgette
200 gchickpeas (half a tin, drained)
50 goats
1egg yolk 1
1heaped teaspoon ground cumin
2spring onions, finely chopped
handfulfresh spinach, finely sliced
plenty of salt (approx. half a teaspoon)

Saved

Steps

45 minutes (30 minutes fridge/15 minutes cooking)

1

Heat 1 tablespoon of the oil in a frying pan and gently fry off the onions, garlic and chilli for 5 minutes.
2

Add the grated veg and fry for a further 3-4 minutes.
3

Whilst the veg are cooking, put the oats in the food processor and blitz for a 10-20 seconds. Add the chickpeas, sesame oil, cumin and egg yolk and blitz to combine well. It's fine if some of the chickpeas are still whole - these burgers work well with a mix of blended and whole chickpeas.
4

Put the chickpea mix into a large bowl and stir in the spring onions and spinach. Fold in the veg mix from the pan (drain out any excess moisture before combining) and add plenty of salt.
5

Using your hands, make 4 burgers (not too thick as you want them to cook through quite quickly)
6

Depending on the time you have either refrigerate the burgers for at least 30 minutes (you can refrigerate overnight if you're too organised!). Alternatively, if, like me, you cant wait too long for your lunch, pop them on a plate into the freezer for 15- 20 minutes. The burgers should be cool and firm.
7

Heat a table spoon of sesame oil in a non-stick pan and carefully fry one side for 3-4 minutes. Gently turn the burgers with a spatula and cook the other side dor 3-4 minutes with a lid on.
8

Remove the lid and cook for a further 2 minutes on both sides or until the burgers are fully cooked in the middle.
9

Serve the burgers in a brioche bun with lettuce and hummus or with a fresh rainbow salad.