Betroot burgers

By Drum Digital
17 February 2014

Satisfy your hunger with these easy-to-make veggie burgers.

Serves 4-6

Preparation: 10 min

Cooking: 15 min

2 cans (400 g each) chickpeas

3 garlic cloves, chopped

handful of fresh parsley, chopped

250 ml (1 c) grated raw beetroot

5 ml (1 t) ground cumin

5 ml (1 t) ground coriander

2 ml (½ t) chilli powder

30 ml (2 T) flour

salt and pepper

30 ml (2 T) oil

375 ml (1½ c) plain yoghurt

handful of fresh mint, finely chopped

4 pitta breads lettuce and cucumber to serve   1        Drain the chickpeas and pat dry with kitchen paper. Tip into a blender with the garlic, parsley, half the beetroot, the spices, flour, salt and pepper. Purée until smooth. Add the remaining beetroot and shape into 10 patties. 2        Heat the oil in a frying pan, add the patties and fry for 3 minutes on each side or until golden. 3        In a bowl mix the yoghurt and mint and season with salt and pepper. 4        In lightly greased frying pan toast the pittas for 2 minutes on each side or until puffed in the middle. 5        Slice open the pittas and fill with lettuce, cucumber and the beetroot patties. Spoon the yoghurt mixture over the patties.

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