Beetroot Burgers With Rosemary Roasties and Padron Peppers

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.root fries
  • 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.grated beetrootgrated beets and spices 2grated beetroot and shallotgrated beets with spices and feta
  • 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 beet burger.jpg
  • 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.beetroot burger overhead colourful plate

Padron Pepper Frittata

This is a great way to ease into the new year: A simple frittata containing padron peppers, tomatoes and potatoes and accompanied by a delicious massaged kale and radish salad. You can make frittatas with any combo of veggies so it’s a great way to use up leftover Christmas veggies.

Ingredients: Potatoes, shallots, garlic, tomatoes, padrón pepper, baby red pepper, basil, kale, radish.

Larder: 5 eggs, 2 tsp lemon juice, 2 tbsp olive oil, ½ tsp sugar, salt and pepper, 40g chopped chorizo (optional).


  • Preheat the grill.
  • Thinly slice the potatoes, slice the shallots, garlic and peppers.
  • Heat 1 tbsp oil in a heavy based frying pan; sauté the vegetables with chorizo for 5 minutes.
  • Halve the tomatoes and add to the pan – cook for a further 2 minutes.
  • Beat the eggs and mix in the salt, pepper and chopped basil leaves. Pour the egg mixture over vegetables and cook for 5-7 mins to set the bottom of the frittata. Then place under pre-heated grill for 5-7 mins to cook the top. If you do not have a grill, carefully turn the frittata and to cook the other side.img_0550
  • To make the salad, massage the kale for a few minutes with 1 tbsp oil, lemon juice and ¼ tsp salt until tender. Tear into small pieces and mix with sugar and thinly sliced radish. Serve with the frittata.