Seeded Beetroot and Buckwheat Burgers


60G uncooked buckwheat

125g unpeeled and roughly chopped beetroot

30g spring onions trimmed and finely chopped

2 eggs

60 g oatmeal

1/2 tsp salt

Black pepper

60g sunflower seeds

2-3 tbsp light olive oil


Place the buckwheat in a large bowl and cover with water,  cover the bowl with a teatowel and leave to soak for 8 -12hrs, then rinse and drain. Place the beetroot, carrots and onions in a food processor and pulse for 1-2 mins to combine. Add the buckwheat, eggs, oatmeal, salt and pepper and pulse until just incorporated. Add 50 grm sunflower seeds, pulse to combine  and then transfer to large bowl add the remaining sunflower seeds and stir in. Chill in the fridge for 30 mins. Divide the mixture into 4 equal portions and shape each into a burger 2cm thick. Heat the oil in large frying pan over a medium heat, add burgers to hot oil and cook each side for 5 mins or until firm, remove from heat and drain on kitchen paper. Serve in burger buns with a crunchy green salad.

From Grains as Mains – Dorling Kindersley

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