Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 60grams buckwheat
- 125grams beetroot, unpeeled and roughly chopped
- 85grams carrot, unpeeled and roughly chopped
- 30grams spring onions, trimmed and finely chopped
- 2 eggs
- 60grams oatmeal
- 1/2teaspoons salt
- 60grams sunflower seeds
- 2-3tablespoons vegetable oil
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
11.1grams
Fat
29.0grams
Carbs
23.4grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These hearty and earthy vegetarian burgers combine the sweetness of beetroot and the nutty texture of seeds with wholesome buckwheat. You won't miss the meat with these!
Method
Step 1 of 4
Place the buckwheat in a large bowl and cover with water. Cover the bowl with a kitchen towel and leave to soak for at least 8 hours or for up to 12 hours. Then drain and rinse under running water.
Step 2 of 4
Place the beetroot, carrots, and onions in a food processor and pulse for 1-2 minutes to combine. Then add the buckwheat, eggs, oatmeal, and salt and pulse until just incorporated.
Step 3 of 4
Add 50g of the sunflower seeds to the mixture, pulse to combine, and transfer to a large bowl. Add the remaining sunflower seeds and stir to combine. Chill in the fridge for 30 minutes. Divide the mixture into 4 equal portions, then shape each portion into a 9cm wide and 2cm thick burger patty.
Step 4 of 4
Heat the oil in a non-stick frying pan over a medium-high heat. Add the patties, once the oil is hot, and fry for about 5 minutes on each side or until firm and lightly coloured. Do this in batches to avoid overcrowding the pan. Remove from the heat and drain on a plate lined with kitchen paper. Serve with burger buns, mayonnaise, chips, and a green salad.
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