Beetroot Veggie Burger Patties


dinner, goto, vegetarian


3 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

2 raw beetroots, peeled and grated

1 courgette, grated

2 large carrots, peeled and grated

100g/3½oz porridge oats

400g tin chickpeas, drained

3 tbsp tahini

1 large free-range egg yolk

4 spring onions, thinly sliced

3 tbsp finely chopped fresh coriander

sea salt and freshly ground black pepper


- For convenience I make these with pre-made hummus instead of the tahini and chickpeas.
- Be careful when frying the patties - they burn quite quickly
- I made this with 1/2 the recipe, and it provided 4 patties.
- Maybe cover with breadcrumbs before frying for a crispy outside


Heat 1 tablespoon of the oil in a large frying pan over a medium heat.

Fry the onion and garlic for 4–5 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 egg yolk 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 generously with salt and pepper.

Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours).

Heat 2 tablespoons 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.