VEGAN BEETROOT & QUINOA BURGERS

Vegan beetroot & quinoa burgers image

Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal

Provided by Liberty Mendez

Categories Dinner

Time 45m

Number Of Ingredients 14

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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

Steps:

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.
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.
Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.

Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium