Made with quinoa and buckwheat flour, healthy and very tasty with a touch of spicy heat. Vegan friendly and gluten free. Best with organic ingredients. ❄❄❄❄ well after cooking.
One finely chopped onion browned in little oil
230g drained and mashed red kidney beans
1tbsp boiled black quinoa (optional)
400g raw peeled beetroot
2tbsp cashew butter
2 tbsp black quinoa flour
2 inches grated fresh ginger
2 tbsp Shipton mill buckwheat flour
3 cloves mashed garlic
1tbsp fresh thyme
2 finely chopped green chillies
Sea salt to taste + small pinches of ground cardamom, mace and cloves
2tbsp chopped dry roasted walnuts
Grate the beetroot and squeeze juice out.
Combine beetroot with all other ingredients, then shape into 8 burgers and rest for 2-3 hours in the fridge. Dust it with a bit of buckwheat flour before cooking this will helps to holds better .
Fry in coconut oil on medium heat on both sides. Or brush them with a little bit of oil and bake them in oven for 20 minutes for 180 degrees..
We serve ours with homemade coleslaw and chips and wild rocket .. Yum
Added by: Lisa Kafton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.