This recipe is so easy and can be made in less than 2 hours. A good way to get those veggies into your kids. The beetroot adds a nice raw pink colour to it which we loved. We were surprised by the combination of beetroot with chickpeas. Flavours were subtle but very satisfying.
Servings: 8 to 10 patties
3 cans of chickpeas
2 big beetroots, cooked & grated (I used precooked from the shop, a pack of 6 to 7 tiny beetroots)
1 finely chopped red onion
3 – 4 cloves of garlic
Handful of chopped coriander
4 – 5 tbsp quick oats
1 tbsp cornflour
1/2 tbsp of grammar flour
2 tbsp nutritional yeast (optional)
2 tsp of chia seeds (optional)
100 grams of walnuts, coarsely ground
1 tbsp of cumin powder
1 tbsp of smoked paprika
Salt to taste
3 tbsp oil to cook
Take a can of chickpeas and blend it with its water. It will be nearly as smooth as hummus, pour it in a mixing bowl. Drain other two cans and put it in with the ground chickpeas. Now mush up the chickpeas with a potato masher.
Add all the other ingredients and mix well. I would get in with your hands. If it is too wet, add more oats or a sprinkle of cornflour should do the trick.
Once the mixture is ready, form your patties and set them aside in the fridge to set.
In the meantime, chop up all the other fillings you would like to put in your burger: tomatoes, red onions, gherkins, cheese etc.
After about 30 minutes of chilling. I shallow fried the patties until golden brown on both sides and then put them in a preheated oven on gas mark 5 for 20 mins or so.
Check after 15 minutes and cook accordingly. Voila!
Serve with some homemade chips and cold glass of lager! Perfect way to welcome spring.