Vegan beetroot & quinoa burgers

• rapeseed oil↗2 tbsp tbsp
• red onion↗1

  finely chopped

• cumin seeds↗1 tbsp tbsp
• garlic cloves↗2

  finely chopped

• quinoa↗200g g

  cooked

• large cooked beetroot↗2

  (150g), finely grated and liquid reserved

• plain flour↗50g g
• milled flaxseed↗2 tbsp tbsp
• coriander½ small bunch of small bunch of

  plus a few leaves to serve

• beetroot preserving liquid↗25ml ml
• lemon↗½

  juiced

• low-fat soy yogurt↗100g g
• extra virgin olive oil↗50ml ml
• rocket↗200g g

Step-by-step instructions

1. 1

   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. 2

   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. 3

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

4. 4

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