It’s a bit of a waste to roast a single beetroot, so what I do is buy a bunch, rub them with oil and salt and roast them slowly, uncovered, until they have gone soft. When they are cold, shove them in a bag in the freezer.
Ingredients:
- a medium sized beetroot, roasted, peeled and grated
- 125g smoked tofu, grated
- 30g red rice, cooked according to the packet and cooled
- 50g mushroom, grated
- 1 tsp red miso paste
- 1 tsp dried mixed herbs
- 2 cloves garlic
- 2 tbsp plain flour ( the mixture was quite wet when I made it, it might be better to cook the mushrooms first to lose a lot of the moisture )
- 1 egg
- Ground black pepper.
Method:
- Mix all of the ingredients together in a bowl
- Shape into burger shapes
- fry until browned, turning over as necessary
Note: The mixture was quite wet so I ended up cooking these in a couple of little crumpet moulds to hold them together. Allowing the beetroot to drain and / or frying the mushrooms first might solve this, in which case you’ll only need the 1 tbsp flour.
The picture shows these served with roasted tomatoes and Indian themed tartiflette.