These veggie beetroot burgers are a great low-fat alternative to high-in-fat beef burgers. Serve with the barley salad or in buns
Ingredients
For the beetroot burgers
:
- 250g red beetroot, grated
- 250g yellow beetroot, grated
- 100ml oatmeal
- 3 eggs
- 1 shallot, very finely chopped
- 4 tbsp finely chopped dill
- 2 tbsp finely chopped thyme
- 2 tbsp finely chopped parsley
- salt and freshly ground pepper
- 1 tbsp rapeseed oil, for frying
For the barley salad
:
- 200g barley
- 1 celery stalk, finely chopped
- 1 big bunch of flat-leaf parsley
- 1tbsp extra virgin rapeseed oil or olive oil
- 2tbsp red wine vinegar
WEIGHT CONVERTER
Method
- Mix the ingredients for the burgers well in a bowl, and allow to rest in the refrigerator for 1 hr.
- Prepare the barley for the salad: Boil it in water with a little salt for 30 mins. Drain and allow to cool down. Set aside.
- Preheat the oven to 180°C/gas mark 4.
- Form flat cakes of the burger mixture with your hands. Heat the oil in a frying pan and fry the cakes until golden on both sides. Transfer them to an ovenproof dish and put in the oven for 20 mins.
- Make the salad: Mix the barley with the celery, parsley, oil and red wine vinegar. Season to taste with salt and pepper.
- Serve the beetroot cakes with the barley salad. They can be made the day before and reheated too.
Top Tip for making The Nordic Diet beetroot burgers
'Go for smaller beetroots for tenderness, especially if planning to use them raw in salads,and avoid very large ones, which may have a woody core.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Greek-inspired bean burgers
It takes just six ingredients - including pitta and readymade salad - to make these mouthwatering Greek-inspired bean burgers
By Jessica Ransom Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
McDonald’s to make FOUR changes to its burger recipe and fans are delighted
The fast-food chain has revealed its revamped recipe which it claims will feature "small but tasty improvements"
By Selina Maycock Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published