Want a healthy, tasty plant-based meal? Try these cheery coloured beetroot and chickpea burgers! They are incredibly easy to make: just pop all ingredients into a blender or food processor to mix and then shape into patties to pan-fry or bake.
400g can of cooked chickpeas (you can soak your own if you wish), drained
3 cooked beetroots (not the ones in vinegar)
1 small red onion
3 garlic cloves
Large bunch of fresh coriander
Salt & pepper
2 tbsp ground flaxseed
2 tbsp chia seeds
Optional: 2 tbsp Pulsin protein powder, if using (soya bean and pea protein powders work well). If not using, substitute for more oats
1/2-1 tsp of chilli powder or chilli flakes (depending how hot you like it)
1/4 tsp cayenne pepper
1 tbsp lemon juice
HOMEMADE GUACAMOLE INGREDIENTS
2 ripe avocados
1 red chilli
1 plump clove of garlic
Juice from 1 large lime or 2 medium ones
Salt & pepper, to taste
Drain the chickpeas and place in a blender or food processor. Add remaining burger ingredients and whizz to form a paste. The ground flaxseed and ground chia seeds will help the mixture bind together.
Season with salt and pepper and adjust to taste.
Using your hands, shape into burger-shape patties. You can leave these in the refrigerator for 15 mins or overnight to help the burgers keep their shape or can be cooked immediately, but just be a little careful in handling the burgers to ensure they retain their shape.
If pan-frying: In a frying pan or griddle pan, melt a little coconut oil or add rapeseed oil and gently pan fry burgers 4 mins on each side on a low heat.
If baking: bake the burgers on greased and lined baking parchment at 190C (170C fan) for 18-20 mins.
Serve on a bed of guacamole in gem lettuce cups as pictured.
To make the Homemade Guacamole: Blend together all these ingredients to form a lovely creamy dip.
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