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20 Minute Bali Beet Burgers. I do love beetroot, I never fancy it - but when I have it, I love it. Give these veggie burgers a go for something different.
Serves: 4 Time: 20 minutes
Ingredients
1 Lime, juiced
Side Salad
400g Beetroot, grated (skin on)
400g Sweet Potato, grated (skin on)
3 Tablespoons Olive Oil
400g Canned Chickpeas, drained and rinsed
4 Teaspoons Cumin Seeds
2 Teaspoons Garam Masala
6 Tablespoons Cornflour
Method
Heat a large non-stick pan and dry toast the cumin seeds for around 2 mins, until golden. Add 1⁄2 tablespoon of oil then add the potato, beetroot and the garam masala, cook for a further 2 mins.
Once the veg is soft, remove from the heat and allow it to cool.
Mash the chickpeas in a large bowl, add the flour and chickpeas to the beetroot and potato (use more flour if you think it needs it). Season and mix, forming 12 patties 1cm thickness.
Return the pan to the heat, add the remaining oil and fry the fritters for around 2 mins each side.
Serve them alongside a fresh salad, and lime juice squeezed over.
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Rosie ❤️
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