Recipes

Spicy Bean and Beetroot Burgers

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These burgers are vegan and full of plant protein, they also provide lots of antioxidants from the brightly coloured beetroot and healthy fats good for skin and heart health in the mixed seeds.

Makes about 4 good sized burgers:

2 medium raw beetroot, grated
1 medium red onion, finely sliced
1 400g tin mixed beans, black beans or kidney beans, drained and roughly mashed
1 heaped tsp cumin seeds
2 large pinches chilli flakes
1 tsp smoked paprika
4 sundried tomatoes, chopped
Small bunch flat leaf parsley, chopped
Mixed seeds such as pumpkin, sunflower and sesame to coat

~Soften the onions in a frying pan using a good quality heat resistant oil (I either use coconut or hemp oil, these can resist high temperatures and don’t turn toxic, they also retain their nutrients during cooking)
~Add the spices and cook for another 2 minutes or so
~Add to a bowl along with all other ingredients, except the seeds, and mix well
~Form into burgers of desired size and leave to chill in the fridge for around 30 minutes
~When ready to cook sprinkle each side with the seeds and cook for 5 minutes each side in a medium heat pan, taking care not to burn the seeds.  ~Finish them off in the oven until warmed through and serve with a big green salad, avocado and sweet potato wedges

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