







Beets meat. But seriously, these are incredible. The bright red colour it takes on from the beetroot is quite striking, and the taste is equally as captivating.





Ingredients

Servings: 10 burgers





Burgers

Potatoes - 3 medium

Corn - 1

Shallots - 1

Garlic - 2 cloves

Chickpeas - 1/2 can

Walnuts - 1/3 cup

Carrot - 1

Bread crumbs - 1 cup

Beet root - 1

Paneer - 1/2 block (~200g)

Sugar - 1 Tbsp

Chili powder - 1 tsp

Turmeric - 1 tsp

Curry - 1 Tbsp

Cumin - 1 tsp

Spicy Cilantro Sauce Peri-peri sauce - 1 Tbsp

Lemon - 1/2 squeezed

Tahini - 1/4 cup

Cilantro - 2 Tbsp

Soy sauce - 1 Tbsp

Fixings Hamburger buns

Onion

Spinach

Tomatoes









Directions

*Step-by-step directions with pictures below*

Boil potatoes 25 minutes. Boil corn for 5 minutes.



Chop up shallots, garlic and carrots. Combine spices in a ramekin. Grate paneer, and beet. Crush walnuts. Cut corn niblets off of cob.



Heat oil. Cook shallots and garlic for 1 minute. Add half of grated beet and sugar. Add spices and cook for 30 seconds. Add chickpeas and cook for 5 minutes. Place in a food processor and blend until smooth. Set aside to cool.



Heat oil. Add remaining beet, carrot, corn and walnuts and cook for 5 minutes. Set aside to cool.



Potatoes should be done boiling at this point, set aside to cool.



Chop up cilantro and add to a bowl with remaining sauce ingredients. Stir until smooth. Use lemon juice to thin, or tahini to thicken if necessary.



Grate potatoes, then add to a bowl with grated paneer, chickpea patty-base, and veggie mix. Mash together with hands and form into ~10 balls. Push down on ball to form a nice even patty. Coat with bread crumbs and place in fridge for 30+ minutes.



Heat oil and fry for ~3 minutes on each side. Prepare burger with toppings of your choice.



Enjoy!





Step-by-step Directions Boil potatoes for 25 minutes.



Boil corn for 5 minutes.

Chop up shallots and garlic

