As I’m a woman true to my word, I’ve got another beetroot recipe for you today. This time the beetroot gets a bit of kick from Sriracha and some gentle pan-frying action. It gets served in a delicious brioche bun, and with a side of seriously good homemade fries. What’s not to like?
The texture of these patties took a few attempts to get right. Due to the fact that these vegan sliders are made up of veg, they are far less fatty than regular burgers, which is great for the waistline but not so great for making them hold together. While an average lean beef pattie contains about 20 grams of fat, one of these pink beauties contains only about 6 grams, which is good news if you are trying to keep healthy. They are really satisfying, but they don’t render you unable to hold down a conversation ‘cos you’ve eaten too much and really need to lie down. They are super easy to make too – just throw a few things into a bowl and get messy shaping these bad boys. Once shaped, they need to chill in the fridge for a bit so that they get a bit firmer and then they are ready for the pan or the oven (whichever cooking method you choose). They pair up nicely with a tub of crispy fries straight from the oven and a simple avocado cream.
2 cups of cooked chickpeas* 1 large beetroot 1 small onion, finely diced 1½ garlic clove, finely diced 2 tsp cumin 1 tsp fine sea salt 2 tsp Sriracha (or chilli flakes, about 1tsp) 2 tbsp tahini 2 flax eggs a handful of fresh (or dried) parsley, finely chopped oil for frying a little flour brioche buns to serve
CHIPS
4 large potatoes 3-4 tbsp olive oil a few grinds of sea salt a few pinches of pul biber (or paprika)
CONDIMENTS
lettuce leaves avocado blended with lime juice, garlic, salt and pepper cucumber slices ketchup
