Name: Vegan beetroot & quinoa burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 1 red onion finely chopped; 1 tbsp cumin seeds; 2 garlic cloves finely chopped; 200g quinoa cooked; 2 large cooked beetroot (150g), finely grated and liquid reserved; 50g plain flour; 2 tbsp milled flaxseed; ½ small bunch of coriander plus a few leaves to serve; 25ml beetroot preserving liquid; ½ lemon juiced; 100g low-fat soy yogurt; 50ml extra virgin olive oil; 200g rocket

One vegan beetroot & quinoa burger on a rocket salad

2 tbsp rapeseed oil
1 red onion
finely chopped
1 tbsp cumin seeds
2 garlic cloves
finely chopped
200g quinoa
cooked
2 large cooked beetroot
(150g), finely grated and liquid reserved
50g plain flour
2 tbsp milled flaxseed
½ small bunch of coriander
plus a few leaves to serve

For the salad

25ml beetroot preserving liquid
½ lemon
juiced
100g low-fat soy yogurt
50ml extra virgin olive oil
200g rocket

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.