ST201905

Rekhapicking
Frenchbeans
onherplot
andlettuces
growingat her
feet;deepred
beetrootveggie
burgers;a tray
ofBedfordshire
championonion
seedlingsgrown
fromherown
savedseeds

Makes 6 small patties or 4 large

125g couscous soaked in 250ml boiling

vegetable stock

1 small onion, diced

3 garlic cloves, crushed

¼ tsp chilli flakes

1 medium raw beetroot, peeled

and grated

1 parsnip, peeled and grated

1 small carrot, peeled and grated

1 tsp cumin

½ tsp turmeric

1 egg yolk

Bunch of fresh parsley, leaves picked

Zest of 1 small orange

Sesame seeds (optional)

Vegetable oil, for frying

1 While the couscous is soaking, sauté

the diced onion in a little oil. Do not

brown. Add the crushed garlic and chilli

flakes, and mix well. Add the grated root

vegetables with the cumin and turmeric

powder. Cook over a medium heat for

5-8 mins, until any excess liquid from

the root veg has evaporated. Remove

from heat and set aside to cool.

2 Tip the couscous into the bowl of a

food processor and pulse a couple of

times. It will become gloopy – but don’t

be alarmed. Tip into a large mixing

bowl, add the egg yolk, the cooled root

veg mix, chopped parsley and orange

zest, and season with salt and pepper.

Mix together gently with your hands.

3 Shape into patties and place on a tray

lined with greaseproof paper and

dusted with flour. Sprinkle with sesame

seeds, if using. Place the tray in the

fridge to chill (24 hours at most). The

patties can be frozen too, for later use.

4 Preheat oven to 200C/Fan 180C/

Gas 6. Heat a nonstick pan on the hob,

add a little oil and gently fry the patties

for 3-4 mins on each side (or until a

crust forms). Transfer to the oven and

cook for a further 10 mins.

5 Allow the patties to cool a little before

sandwiching in rolls with your favourite

garnishes. Serve with chips.

Meat-free burgers

GROWING