Ingredients

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

Method

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