I used Joshua’s morning nap to make some beetroot and black bean burgers / sliders for us all. I was pretty daunted about cooking with beetroot due to the mess and the potential for staining me, my clothes and the kitchen with purple juice so I was extra careful and actually managed not to make any mess or splash any juice about at all.
The ingredients were...
beetroot (mine were steamed, but roasted would work too)
black beans
quinoa, cooked
breadcrumbs
an egg, beaten
fresh mint, chopped
nuts (walnuts would be best, but I only had pine nuts so used them), chopped, crushed or pulsed in a blender
red onion, finely diced and cooked until soft
feta cheese, crumbled
cumin powder
smoked paprika
a little chilli powder (optional)
To make...
grate the beetroot (I used the grater attachment on a food processor to reduce the mess)
remove any excess beetroot juice using a sieve or muslin cloth
mash or briefly pulse the black beans in a blender
mix all ingredients together
shape into patties on a lightly oiled tray
(I used a cookie cutter mould to shape the patties to reduce mess by placing the mould on the tray, spooning the mix into it and pressing it with the back of a spoon until firm, removing the mould and repeating)
To bake...
bake at 180’C for approx 20minutes (longer for larger patties)
then carefully turn them over and bake for a further 10mins or so
Joshua had his plain served along with veggie tots and egg muffin. We adults had ours topped with melted cheese served in a bap with a yoghurt dip, sliced tomato, cucumber and lettuce. Eat fresh, refrigerate or freeze. Enjoy x
