Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal
Prep:15 mins
Serves 4
2 tbsp rapeseed oil1 red onion, finely chopped1 tbsp cumin seeds2 garlic cloves, finely chopped200g quinoa, cooked2 large cooked beetroot (150g), finely grated and liquid reserved50g plain flour2 tbsp milled flaxseed½ small bunch of coriander, plus a few leaves to serve
STEP 1Heat 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.STEP 2Divide 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.STEP 3Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.STEP 4To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.
