Courgette and Beetroot Burger Patties

• Cuisine: Vegan lunch/dinner
• Preparation Time: 25 minutes
• Cook Time: 20 minutes
• Total time:45 minutes
• Servings: Makes 8 patties
• Requires: A food processor, baking tray, oven, mixing bowl, grater, frying pan.

• 1 whole medium courgette
• 1 whole large beetroot
• 1 whole small carrot
• 1/2 of a red onion
• 1 red chilli
• 1 whole red pepper
• 3 cloves of garlic or a large teaspoon of garlic powder 
• 100g of canned organic chickpeas
• 2 1cm thick slices of 100% Organic Rye Bread
• 50g of Biona Coconut Cream
• 1 tablespoon of Almond Butter
• 1 small handful of fresh curly parsley
• 50ml of cold-pressed Coconut Oil

Firstly Grate Your:

• Courgette
• Beetroot
• Carrot

Then finely dice your:

• Red onion
• Chilli
• Garlic
• Red pepper

In a hot pan with your coconut oil fry your:

• Red onion
• Red chilli
• Garlic
• Red pepper

Until soft with a little bit of colour.

Then…

• Add in all the grated courgette, carrot and beetroot. Stir in for a few minutes and turn the heat off.
• Leave the mixture to cool slightly and add in your chopped parsley and strain off as much of the liquid as you can in a colander pressing to get as much out as possible.
• In a food processor blend the chickpeas until as smooth as possible and add in the cooked mix and pulse until it all comes together, then lastly add your bread crumbs.
• In a mixing bowl combine the rest of the ingredients and place it in the fridge for one hour or more until it firms up.
• Form the mix into the burger patties and lightly fry in coconut oil until they are brown on both sides.
• From the pan then put them into the oven on 180ºc for ten minutes to cook them through and serve with your required garnishes.

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