Had a late Easter meal round my Nans today so I cooked beet sliders, it was my first time making veggie burgers using the pulp from my juicer and they worked out great! I also used the rest of my sprouted adzuki beans from earlier in the week and cooked them. This recipe makes about 15 icecream scoop sized sliders.
You'll need:
Juicer
Chopping board
Knife
Icecream scoop
Potato masher/fork
Frying pan
Spatula
Juicer
Chopping board
Knife
Icecream scoop
Potato masher/fork
Frying pan
Spatula
Ingredients:
1 beetroot
4 carrots
2 cups cooked adzuki beans (or any other dark coloured bean)
1 cup mushrooms
1/2 cup sweetcorn
2 large eggs
2 tbsp balsamic vinegar
3 cloves roasted garlic
1 tbsp corriander
1 tsp cumin
1 tsp cayenne pepper
1 tsp paprika
Salt & pepper
Oil for frying
1 beetroot
4 carrots
2 cups cooked adzuki beans (or any other dark coloured bean)
1 cup mushrooms
1/2 cup sweetcorn
2 large eggs
2 tbsp balsamic vinegar
3 cloves roasted garlic
1 tbsp corriander
1 tsp cumin
1 tsp cayenne pepper
1 tsp paprika
Salt & pepper
Oil for frying
Method:
1. Juice the beetroot and the carrots, take the pulp and add it to a large bowl with the beans and mash together.
2. Add in the rest of the ingredients and stir together well.
3. Heat up 1 tsp of oil in a pan, measure out icecream sized scoops of the mixture, add to the pan and flatten with the spatula.
4. Cook for 5 or so minutes on each side and serve up with your choice of sides - I chose homemade chips and a salad. Enjoy! Cassidy xx
1. Juice the beetroot and the carrots, take the pulp and add it to a large bowl with the beans and mash together.
2. Add in the rest of the ingredients and stir together well.
3. Heat up 1 tsp of oil in a pan, measure out icecream sized scoops of the mixture, add to the pan and flatten with the spatula.
4. Cook for 5 or so minutes on each side and serve up with your choice of sides - I chose homemade chips and a salad. Enjoy! Cassidy xx
