Name: Vegan beetroot & quinoa burgers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil -; 1 red onion, finely chopped -; 1 tbsp cumin seeds -; 2 garlic cloves, finely chopped -; 200g quinoa, cooked -; 2 large cooked beetroot (150g), finely grated and liquid reserved -; 50g plain flour -; 2 tbsp milled flaxseed -; ½ small bunch of coriander, plus a few leaves to serve -; 25ml beetroot preserving liquid -; ½ lemon, juiced -; 100g low-fat soy yogurt -; 50ml extra virgin olive oil -; 200g rocket -

Ingredients for - Vegan beetroot & quinoa burgers

1. 2 tbsp rapeseed oil

2. 1 red onion, finely chopped

3. 1 tbsp cumin seeds

4. 2 garlic cloves, finely chopped

5. 200g quinoa, cooked

6. 2 large cooked beetroot (150g), finely grated and liquid reserved

7. 50g plain flour

8. 2 tbsp milled flaxseed

9. ½ small bunch of coriander, plus a few leaves to serve

10. 25ml beetroot preserving liquid

11. ½ lemon, juiced

12. 100g low-fat soy yogurt

13. 50ml extra virgin olive oil

14. 200g rocket

How to cook deliciously - Vegan beetroot & quinoa burgers

1 . Stage

Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.

2 . Stage

Divide the mixture into four – it will be quite loose – then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.

3 . Stage

Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.

4 . Stage

To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.