Festive leftover soup
- 30 mins
- 4
- Easy
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Beetroot & Lentil Burgers
This superfoods veggie burger is a perfect weekend lunch - housed within a Juvela Gluten Free soft fresh roll.
-
Cook: 10 mins
Prep: 15 mins - 2 portions
- Easy
- Suitable for home freezing
Go back
Beetroot & Lentil Burgers
This superfoods veggie burger is a perfect weekend lunch - housed within a Juvela Gluten Free soft fresh roll.
-
Cook: 10 mins
Prep: 15 mins - 2 portions
- Easy
- Suitable for home freezing
Ingredients
| 150g raw beetroot | |
| 125g cooked puy lentils | |
| 1 garlic clove, peeled and crushed | |
| ½ red chilli | |
| 2cm piece fresh ginger | |
| Handful of fresh mint | |
| 1 medium egg | |
| 1 tsp turmeric | |
| 1tbsp Juvela Gluten Free White Mix | |
| Oil for frying | |
| To serve: crumbled feta, baby spinach, lemon wedges | |
| 2 Juvela Gluten Free Fresh White/Fibre Rolls |
Method
- Peel and grate the beetroot and squeeze between kitchen roll to remove as much water as possible.
- Place beetroot in a bowl with the lentils; add the garlic, chilli, ginger and mint.
- Add the egg, turmeric, and Mix, and season with salt and freshly ground black pepper.
- Divide in half and shape into rounds. Dust well with a little Mix.
- Heat oil in a large frying pan and fry the burgers for a few minutes each side until golden.
- Place the burgers on a baking tray and bake in a preheated oven (200°C/180°C/Gas Mark 6) for 5-6 minutes until piping hot.
- To serve, place between Juvela gluten free rolls (lightly toasted if you wish); add a handful of spinach and sprinkle with feta.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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