Crunchy Beetroot and Bean Burgers

Preheat the oven to 180’C

Wrap your beetroot in foil and roast for 1 hour

Cook your rice according to the pack instructions with the vegetable stock cube

Heat a medium frying pan and fry the onion in the oil until soft – add the garlic for a further couple of minutes.

Blend your oats until fine and then add the kidney beans and blend until you have a smooth mixture

Once your beetroots have cooked, leave to cook slightly and then peel and grate into a large bowl.

Tip the bean mix into the bowl with the remaining burger mixture and give it a good mix up until well combined. Shape the mixture into 6 burgers and set aside.

Heat a frying pan with a splash of oil and fry the burgers for 3 minutes on each side.

Assemble your burgers in the buns with some salad and top with a good dollop of houmous or ketchup. You could even add some sweet potato wedges to the mix if you fancied.