Kimchi sesame udon noodles
Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes
Vegan beetroot & quinoa burgers
- Preparation and cooking time
- Prep:
- Cook:
- plus sitting
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 red onionfinely chopped
- 1 tbsp cumin seeds
- 2 garlic clovesfinely chopped
- 200g quinoacooked
- 2 large cooked beetroot(150g), finely grated and liquid reserved
- 50g plain flour
- 2 tbsp milled flaxseed
- ½ small bunch of corianderplus a few leaves to serve
For the salad
- 25ml beetroot preserving liquid
- ½ lemonjuiced
- 100g low-fat soy yogurt
- 50ml extra virgin olive oil
- 200g rocket
Nutrition: Per serving
- kcal342low
- fat22g
- saturates3g
- carbs25g
- sugars5g
- fibre6ghigh
- protein8g
- salt0.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
step 2
Divide the mixture into four – it will be quite loose – then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
step 3
Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
step 4
To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.
