I have always enjoyed to have vegetarian food, but when I have been going out eating the choice often seems to be either pasta or boring bean burgers Not that there is anything wrong with neither bean burgers or pasta, but sometimes it is nice with something different especially with all the lovely vegetables available. I realised that I really need to learn to take better pictures.. this one focuses more on the wedges than the burger itself.. May have been something to do with the fact that baby blip was watching Peppa pig and I kind of snapped the phone from him to take a picture, but hey.. better than nothing… Now I hope you enjoy!.
2 are recommended per person for dinner. Or one if you got a tiny Blipson.. He tried but wasn’t too convinced. But then he was also very tired it must have been all the riding on his new “horse” today.
300 g raw beetroot, peeled and finely grated
2 Spring onions, finely chopped
100 g roasted pumpkin or butternut squash (you could leave this and just use an extra 100 g beetroot instead).
2 Garlic cloves crushed
Finely grated zest and juice of ½ lemon
3 tbsp flour + extra to dust of the burgers.
Salt and pepper
1 medium egg
150 g feta, crumbled
- Squeeze any extra liquid out of the beetroot, best way is to use a cloth that can be discarded afterwards.
- In a large bow finely mash the butternut squash, if not using continue to step 3. Make sure it is well mashed.
- Now add the beetroot, the lemon and zest, spring onions, garlic, egg and flour and mix well together add salt and pepper (careful with salt as the feta is already salty). When it is proper mixed add the crumbled feta.
- Add the oil to pan, warm up to a medium.
- Form the beetroot to burger shaped patties then dust with the flour and fry in the pan.The mixture should make 8 medium sized patties. fry, for around 4-5 minutes on each side.
If you don’t want to cook them all at once you can wrap them in cling foil and freeze them. Cook from frozen in oven at 200C/ or 180C fan oven.
Its nice served with salad and homemade wedges.