Beetroot and zucchini burgers (makes 8, serves 4)
2-3 tablespoons olive oil
1 red onion, chopped finely
1 garlic clove, crushed
1 large beetroot, grated
2 zucchini, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crust removed
400g canned chickpeas, rinsed, drained
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped flat-leaf parsely
350g plain yoghurt
1/2 cucumber, peeled and diced
1 clove garlic, crushed
lemon wedges, to serve
Heat about 1 tablespoon oil in a large frying pan over medium heat. Saute onion and garlic for 4-5 minutes or until softened. Add grated vegetables and cook, stirring, for about 5 minutes until wilted. Drain off any liquid (and trust me, there is a lot!). Place bread, chickpeas, peanut butter and egg yolk (I used 2 eggs because our food processor is quite small) in a food processor and pulse to combine. Transfer mixture to a bowl and stir through grated vegetables and parsley. Form mixture into 8 patties and chill for 30 minutes (or up to 24 hours).
Heat remaining oil in a non-stick frying pan over medium heat and cook burgers, in batches if necessary for about 2-3 minutes each side until golden. Make a quick sauce by combining yoghurt, a drizzle of olive oil, cucumber and crushed garlic. Serve burgers with yoghurt sauce.
I had two burgers with spinach leaves, broccolini, lemon wedges and some of the yoghurt sauce (I didn't make all of it). My daily dose of vegetables in one plate...
These tasted really yummy and are exceptionally healthy... (don't let the colour turn you off!) Initially they were a bit 'sticky' but after cooking and browning them slightly they held together quite well. The real test was my sister though, a usual fussy eater but after taking a bite she said 'Mmmm quite nice'. The only downside to this recipe though is the mess and washing up involved! And remember: beetroot stains!!
What do you think? Have you ever tried making vege burgers?