Mega beetroot burgers

Ingredients

• 3 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 raw beetroot, peeled and grated
• 1 zucchini, grated
• 2 large carrots, grated
• 100 g porridge oats
• 1 400 g tin chickpeas, rinsed and drained
• 3 tbsp tahini
• 1 large free-range egg
• 4 spring onions, finely sliced
• 3 tbsp chopped coriander
• sea salt and freshly ground black pepper

To serve

• whole wheat sourdough buns, split and toasted
• chickpea hummus
• avocado slices
• beansprouts
• shredded red cabbage

Chilling time: 30 minutes

Instructions

1. Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid.

2. Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper.

3. Form the mixture into 6–8 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.

4. Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage.