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For the patties
1 cup Lucky Golden Walnuts
400g (about 2 medium) beetroot
1 cup of rolled oats
1 tsp ground cumin
1 tsp smoked paprika
2 Tbsp wholegrain mustard
½ tsp cracked pepper
1 tsp salt
For the coconut tzatziki
¾ cup natural coconut yoghurt
2 Tbsp lemon juice
⅛ tsp salt
⅛ tsp pepper
1 cucumber
Extras
1 red capsicum
Rocket
½ cucumber
Burger buns
1. Preheat your oven to 200 degrees fan-forced. Slice the capsicum in half, place on a baking tray and massage with olive oil, weigh and measure out your ingredients for patties.
2. If you have a food processor attach the large grating attachment, remove the stalks from the beetroots and chop into quarters. Turn on the food processor, pass the beetroot through the shoot. If you don’t have the attachment grate separately and then put into the food processor.
3. Once the beetroot is done, add the remaining pattie ingredients. Pulse until the mixture combines. Put the mixture into the fridge for 30 minutes. Check on your capsicum, when the skin has started to blacken around 30 – 40 minutes remove from the oven and when cool enough to touch remove the skin and put in the fridge to cool down.
4. Grate 1 cucumber and place into a sieve, add a sprinkle of salt and let sit for 10 minutes, then squeeze out any excess water. In a small bowl at 3/4 cup coconut yoghurt, a pinch of salt and pepper and 2 Tbsp lemon juice. Once the cucumber is ready add to the yoghurt and mix together.
5. Slice the other 1/2 a cucumber and set to the side. After 30 minutes remove the mixture from the fridge and roll into 8 even balls.
6. Heat a frying pan on medium heat add 1 Tbsp of oil – add 4 patties at a time into the frying pan pressing them down as you place them down. Fry each side for around 5 minutes or until crispy and firm to touch.
Toast the burger bun, then add rocket, cucumber, patty and coconut tzatziki – enjoy!
Recipe by @panaceas_pantry.
1. Preheat your oven to 200 degrees fan-forced. Slice the capsicum in half, place on a baking tray and massage with olive oil, weigh and measure out your ingredients for patties.
2. If you have a food processor attach the large grating attachment, remove the stalks from the beetroots and chop into quarters. Turn on the food processor, pass the beetroot through the shoot. If you don’t have the attachment grate separately and then put into the food processor.
3. Once the beetroot is done, add the remaining pattie ingredients. Pulse until the mixture combines. Put the mixture into the fridge for 30 minutes. Check on your capsicum, when the skin has started to blacken around 30 – 40 minutes remove from the oven and when cool enough to touch remove the skin and put in the fridge to cool down.
4. Grate 1 cucumber and place into a sieve, add a sprinkle of salt and let sit for 10 minutes, then squeeze out any excess water. In a small bowl at 3/4 cup coconut yoghurt, a pinch of salt and pepper and 2 Tbsp lemon juice. Once the cucumber is ready add to the yoghurt and mix together.
5. Slice the other 1/2 a cucumber and set to the side. After 30 minutes remove the mixture from the fridge and roll into 8 even balls.
6. Heat a frying pan on medium heat add 1 Tbsp of oil – add 4 patties at a time into the frying pan pressing them down as you place them down. Fry each side for around 5 minutes or until crispy and firm to touch.
Toast the burger bun, then add rocket, cucumber, patty and coconut tzatziki – enjoy!
Recipe by @panaceas_pantry.
1. Preheat your oven to 200 degrees fan-forced. Slice the capsicum in half, place on a baking tray and massage with olive oil, weigh and measure out your ingredients for patties.
2. If you have a food processor attach the large grating attachment, remove the stalks from the beetroots and chop into quarters. Turn on the food processor, pass the beetroot through the shoot. If you don’t have the attachment grate separately and then put into the food processor.
3. Once the beetroot is done, add the remaining pattie ingredients. Pulse until the mixture combines. Put the mixture into the fridge for 30 minutes. Check on your capsicum, when the skin has started to blacken around 30 – 40 minutes remove from the oven and when cool enough to touch remove the skin and put in the fridge to cool down.
4. Grate 1 cucumber and place into a sieve, add a sprinkle of salt and let sit for 10 minutes, then squeeze out any excess water. In a small bowl at 3/4 cup coconut yoghurt, a pinch of salt and pepper and 2 Tbsp lemon juice. Once the cucumber is ready add to the yoghurt and mix together.
5. Slice the other 1/2 a cucumber and set to the side. After 30 minutes remove the mixture from the fridge and roll into 8 even balls.
6. Heat a frying pan on medium heat add 1 Tbsp of oil – add 4 patties at a time into the frying pan pressing them down as you place them down. Fry each side for around 5 minutes or until crispy and firm to touch.
Toast the burger bun, then add rocket, cucumber, patty and coconut tzatziki – enjoy!
Recipe by @panaceas_pantry.
