METHOD
-
To make the beetroot burger, heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Fry the onion and garlic for 4 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.
-
Place the oats, chickpeas, tahini and walnuts in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season with salt and pepper.
-
Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes.
-
After 30 minutes, take the burgers out the fridge and heat 2 tablespoons coconut oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.
-
To serve, place each burger with a handful of salad leaves, hummus and avocado, natural coconut yogurt, topped with red cabbage
