Beetroot and black bean burgers

Ingredients

3 large or 6 small beetroot

1/2 cup brown rice

1 tsp olive oil

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons cider vinegar

1/4 cup porridge oats

2 (approx 400g) cans black beans

1/4 cup prunes

1 tablespoon olive oil

2 teaspoons smoked paprika

2 teaspoons mustard

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried thyme

1 large egg

Salt and pepper

Directions

1. First, cook the beetroot: wash, wrap in foil, and cook at gas 6 for an hour. Once cool, peel and grate.
2. Cook the rice for about 30 mins. You want it to be a bit beyond al dente. Drain, rinse under cold water, and set to one side.
3. Heat 1 tsp oil in a frying pan and add the onions. Cook over a reasonably high heat so they caramelise. Stir every minute or so. Once they're brown, add the garlic and cook for a further 30 seconds. Then add the cider vinegar, stir, and continue to cook until the liquid has been absorbed. Remove from the heat and set aside.
4. Put the oats in a food processor and process until they're like a coarse flour. Set aside.
5. Drain and rinse the beans. Put half (1 can) in the food processor with the prunes and pulse until roughly chopped.
6. In a large bowl, combine all the ingredients except the egg and porridge oats. Stir to mix well, and then season to taste.
7. Add the egg and oats and stir again until thoroughly mixed.
8. Cover the bowl and refrigerate for at least two hours. The mixture will keep in the fridge for up to 3 days.
9. When you're ready to cook the burgers, shape them into patties and set on a plate. Heat oil in a large frying pan and add the burgers. Cook on each side until golden brown and then transfer to some kitchen towel.
10. Serve in buns or alongside a nice salad.

NB: Shaped uncooked burgers can also be frozen.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)