Beetroot burgers

By admin
17 February 2014

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

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

PHOTO: Misha Jordaan PHOTO: Misha Jordaan

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.

- Hope Malau 

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