So you’ve probably grated them, roasted them, perhaps pickled them but have you made burgers from your beetroot?
When we discovered this recipe we made it in big batches and froze the burgers in a wish to never be without them! We can’t find where we originally got the recipe, just that it was Welsh, thank you Wales! So persevere with the grating in the recipe and you’ll be rewarded with yummy burgers. You can halve the recipe if you just want enough burgers for a meal for 4.
- 200g whole Quinoa
- 350ish ml water
- 2 medium beetroot, grated
- 2 medium onion, grated
- 100g of the best whole or spelt flour you have
- 1 tablespoon curry powder (we put in more)
- 1 tablespoon garam masala (again we chuck lots in)
1 teaspoon salt (Cornish Sea Salt is best obviously!)
- 2 medium eggs
- Sunflower or rapeseed oil to shallow fry
- Rinse the Quinoa in a sieve. Boil it in 350ml water for 10 minutes covered with a lid.
- Remove the saucepan from the heat, mix in a little salt and level on side for 10 minutes covered.
- In large bowl, add the grated onion and beetroot, stir in the flour, curry powder and garam masala and salt.
- When the Quinoa has cooled down add to the bowl along with the egg. Taste and adjust seasoning if necessary.
- Leave the mixture to rest for a while (even 10 patient minutes does help it all stick together!).
- When ready to eat, divide the mixture into palm-sized balls, flatten and fry on a medium heat with the oil.
- Cook for about 4 – 5 minutes on each side until browning.
You could serve with lovely a chunk of halloumi or goats cheese in or on top of bread but definitely serve with Real Food Garden salad!
To freeze just put the burgers in bags and when you’re ready for them defrost (if it’s not a last minute thing!) and put under the grill to reheat.