Beetroot burgers

I am loving these beetroot burgers, they are yummy cold or hot with a nice blob of tomato sauce. Even meat lovers seem to enjoy them as a change and they are jam packed with nutritious ingredients.

How about a close-up!

The recipe is adapted from the beet burger recipe in the Color Me Vegan cookbook by Colleen Patrick-Goudreau. I have changed it a bit and added eggs which makes it non-vegan. Here is my version:

2 cups grated raw beetroot, squeezed of excess moisture

1+1/2 cups cooked quinoa

3/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup dried onion flakes

3 cloves garlic, crushed

1 red chilli, finely chopped

1/2 cup fresh wholemeal breadcrumbs 

2 Tblsp extra virgin olive oil

3 Tblsp wholemeal flour

2 eggs

1 handful of parsley, chopped

2 Tblsp soy sauce

Preheat oven to 180 degrees celcius. Heat a pan and dry toast the 3 kinds of seeds over a high heat, stirring regularly until golden. Add to a large bowl with all other ingredients and mix well. Shape into 12 burgers and bake for 30 mins, flipping halfway through.