Beetroot, Walnut And Tofu-Feta Burger With Roasted Carrot Hummus
Quick and easy, vegan recipe bursting with colours and rockin' flavours.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 14 oz uncooked beetroot grated
- 6 scallions finely chopped
- 1 cup parmesan vegan, grated
- 3/4 cup feta cheese or tofu to make it vegan, crumbled
- 1 1/4 cups walnuts chopped, toasted
- 2 tablespoons oil
- 4 tablespoons fresh mint chopped
- 1 1/4 cups breadcrumbs
- juice of 1/2 a lemon
- roasted carrot hummus
- 1/4 cup alfalfa sprouts
- 1.5 tablespoons sunflower seeds toasted
- 1 tablespoon chives chopped
- 1 tablespoon chia seeds
- 3 tablespoons water
Preheat the oven to 400 °F/200 °C
Heat the oil in a pan over medium heat, add the beetroot and scallions and let cook for 2 minutes. Take the pan off the heat and let it cool.
Fill the beetroot mixture into a medium-sized bowl followed by both kinds of cheese, mint, walnuts, breadcrumbs and lemon juice. Mix well and add salt and pepper to taste.
Use your hands to form burger shaped patties. Add another chia egg if the mixture is too dry or flour if it's too wet. To make a chia egg mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes
Bake the patties on a lined oven tray for 25 minutes and flip them after 12 minutes. Alternatively, you could fry them in a pan with a little bit of oil.
Mix the ingredients for the salad topping.
Spread a good dollop of roasted carrot hummus on top and serve with some sprout salad topping.
Calories: 695kcal | Carbohydrates: 44g | Protein: 26g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 1045mg | Potassium: 704mg | Fiber: 8g | Sugar: 11g | Vitamin A: 770IU | Vitamin C: 10.7mg | Calcium: 595mg | Iron: 4.8mg