Beetroot burgers
Over a year ago
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Ingredients
- 100g Millet or bulgar wheat
- Salt and pepper
- 2 tbsp Cornflour
- 1 Egg, beaten
- 2 tbsp plus extra for frying Olive oil
- 2 tbsp Cider vinegar
- 60g Walnuts, finely chopped
- 175g Courgettes, grated
- 30g Carrots, grated
- 150g Beetroot, raw and grated
- 175ml Water
- Wholemeal and lettuce to serve
Accompaniment
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Description
Makes 10 patties
Method
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1
1. Put the millet (or bulgar wheat), water and a good pinch of salt. In a small saucepan. Bring to a simmer over a medium heat, then reduce the heat to low, cover and cook for 20-25 minute, or until tender. Remove from the heat and leave to stand for 5 minutes, covered.
2. Put the beetroot, carrots, courgettes and walnuts in a large bowl. Add the millet, vinegar, oil, salt and pepper and mix well. Add the egg and cornflour, mix again, then cover and chill in the fridge for 2 hours.
3. Place a large frying pan over a medium heat and coat with olive oil. Spoon the beetroot mixture into ten mounds on a chopping board and squeeze them into flat patties with wet hands. Cook them in the pan for 10 minutes, or until browned, turning halfway through.
Serve on brown rolls with lettuce and mustard mayo.
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