Try a meat free day with these delicious beetroot burger served up with rosemary root fries and padron peppers. It’s healthy, beautiful not to mention full of flavour and spice.
Ingredients: 1/2 a sweet potato, 1 parsley root, sprig of rosemary, 1 beetroot, 1 shallot, small bunch of coriander, 4-5 padrón peppers.
From the larder: 1 tin of black beans, 1 egg, oil, 2 tsp cumin, 1 tsp cinnamon (optional: 3 tbsp flour, 75-100g feta, sourdough buns or lettuce leaf, sour cream).
- Preheat the oven to 200 degrees C.
- Slice all the root veg, apart from the beetroot, into thin baton shapes, place in a roasting tin with rosemary leaves. Drizzle with oil, season and place in the oven to roast.
- In a bowl: mash black beans, grate beetroot and grate or slice the shallot. Mix in the egg, cumin, cinnamon and a pinch of salt. Allow to stand for 5-10 minutes if you have time, and then add chopped coriander and crumble in the feta. If it feels very sloppy and wet, add 3-5tbsp flour.
- Gather into patty shapes about 1cm thick and 5-6 cm in diameter. Add more flour if it is too wet when pulling together into patties.
- Fry for about 4 minutes on each side or grill for 5 minutes on both sides – they will still be soft, but should crisp slightly on the outside.
- While cooking the burgers, add padrón peppers whole to a frying pan on high heat with a little oil, sprinkle with salt & cook until skin blisters & starts to blacken. They take about 2 mins so add when you’re close to serving up.
- Serve root fries, padrón peppers and burgers with optional sourdough bread, and any other fixin’s you fancy.