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Beetroot, Quinoa And Feta Burgers With Yogurt And Harissa Recipe

Written on Sunday, April 23, 2017 | 3:47:00 PM




Serves : servings 
Preparation time : 10 minutes, plus chilling
Cook : 12–15 minutes

Ingredients : 
- 1 fresh beetroot, scrubbed and ends trimmed
- 1 carrot, peeled, ends trimmed and halved widthways
- 125 g (4 oz) cooked quinoa
- 50 g (2 oz) chopped walnuts
- 4 tablespoons chopped mint
- juice of ½ lemon
- 2 teaspoons harissa paste
- 2 tablespoons wholemeal flour
- 125 g (4 oz) feta cheese, crumbled
- 1 large egg, beaten
- salt and freshly ground black pepper
- 1 tablespoon sunflower oil, for brushing

To serve
- Greek yogurt
- 1 teaspoon harissa paste
- mixed salad leaves and tomatoes

Preparation Method :
1) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the beetroot and carrot. Roughly snip any long spirals in half with scissors.

2) Place the spiralized vegetables in a bowl, add the quinoa, walnuts, mint, lemon juice, harissa paste, flour and feta and stir together. Mix in the egg and season well with salt and pepper. Transfer the mixture to a plate, cover and chill in the refrigerator for 30 minutes.

3) Divide the mixture into 4 portions and shape into burgers, using your hands. Place the burgers on a nonstick baking sheet and brush with a little oil. Cook the burgers under a preheated hot grill for 6–7 minutes on each side or until cooked through.

4) Top the burgers with spoonfuls of yogurt drizzled with the harissa and serve with salad leaves and tomatoes.

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