Beetroot and chickpea burgers

Beetroot and chickpea burgers

30 Min. Active
30 Min. Total
84 kcal per piece
vegan, lactose-free
Nutritional value / piece: Fat: 4 g, Carbohydrate: 10 g, Protein: 4 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Knife
  • Oven mitts
  • Plate
  • Sieve
  • Spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

2 tins chickpeas (approx. 410 g each)
200 g boiled beets
1 bunch flat-leaf parsley
2 tbsp white flour
2 tbsp olive oil
1 tsp ground coriander seeds
½ tsp ground cumin
½ tsp salt
a little pepper

To fry

oil, for frying

How it's done

The kids can help at the marked areas .

Preparation

Preheat the oven to 60°C, warm the plates.

Mixture

2 tins chickpeas (approx. 410 g each)
200 g boiled beets
1 bunch flat-leaf parsley
2 tbsp white flour
2 tbsp olive oil
1 tsp ground coriander seeds
½ tsp ground cumin
½ tsp salt
a little pepper

Wash and drain the chickpeas in a sieve, transfer to a bowl. Peel the beetroot, chop into pieces, tear the parsley, add both to the bowl. Add the flour, oil and spices, roughly puree.

Burgers

With wet hands, shape the mixture into approx. 12 burgers.

To fry

oil, for frying

Heat a dash of oil in a non-stick frying pan. Fry the burgers in batches for approx. 5 mins. on each side, remove from the pan, keep warm in the oven.

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