• Jennifer McDiarmid

Beetroot and courgette burgers


Ingredients

2-3 tbsps olive oil 1 red onion finley chopped 1 clove of garlic crushed 1 large raw beetroot peeled and grated 2 courgettes grated 100grms/4oz ground almonds 400grm/13oz can of chickpeas drained. 3 tbsps Almond butter (try to get the whole earth which is sugar and additive free) 1 egg yolk 3 tbsps chopped flat leafed parsley.


Method

Heat 1 tbsp olive oil in a large frying pan and sauté the onion and garlic until soft.


Add the grated vegetables and cook stirring, for about 5 mins until the vegetables have wilted. Drain off any liquid.


Put the ground almonds, chickpeas, almond butter and egg yolk in a food processor and mix till combined.


Transfer to a large bowl and add the vegetable mixture, parsley and seasoning. Mix thoroughly.


Form the mixture into 8 patties and chill for 30mins (can be up to 24hours).


Heat the remaining oil in a non stick frying and cook the patties for 2-3 mins on either side until golden. Alternatively place the patties on a greased baking tray and bake in a pre heated oven gas 5/190’C for 20mins.

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25 The Limes, South Cerney,

Cirencester, GL7 5RF

contact@jennifermcdiarmid.co.uk

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Tel: 07766015161

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