Ingredients
For the patty (makes 6 small patties)
- 3 beetroots, peeled and boiled
- 1 tin kidney beans
- 1 onion
- 1 free-range egg
- salt and pepper to taste
- 1/2 tsp of each:cumin, tumeric, coriander
- 1/2 chili chopped
- 1 crushed garlic clove
- 1/2 cup oats
- 2 tbsp oat bran (you can add more or less depending on the texture – you want to get it to a thick liquid consistency)
For the “bun” and toppings
- Fresh rocket or basil
- Pesto of your choice
- Tomatoes
- Avo
- Cottage cheese
- Aubergine
Method
- Slice the aubergine cross-ways and sprinkle with salt and set aside for about 10 minutes
- In the meantime blend all the “patty” ingredients until smooth
- Put the mixture in the fridge for about 20 minutes
- Once the mixture is firmer roll into balls (the size of about 1 and a half golf balls) and flatten into patties. You should make about 6 patties. Grill for about 15 minutes each side
- Rinse the aubergine and drizzle with some olive oil and place onto a greased baking tray. Grill for about 10 minutes each side until browned
6. Serve the patties on the aubergine and top with the rocket, pesto and tomato
