Vegan Beet and Sprouts Burger
Ingredients
1 medium beet
1 cup mung bean sprouts
1 teaspoon chilli powder
1/2 teaspoon curry powder
1/2 Juice of a lime
brown rice flour, if needed
Olive oil to fry
Other trimmings:
Heirloom tomatoes, sliced
Arugula, finely chopped
1/2 cup sunflower seeds
Preparation
2
Make a pattie. If it’s too runny, add some flour.
3
Let the pattie rest in the fridge for 4-8 hours so that the wateriness goes away.
4
Coat the pattie in gluten free breadcrumbs
5
Fry for 4-6 minutes on each side.
6
To assemble:
7
Cut the burger bun and gently toast it on both sides.
8
I added a green coriander and chilli chutney to my buns, and added tomato, lettuce, jalepenos.
.
Yield:
1 burger
Added:
Wednesday, December 29, 2010 - 11:46pm
