Try this delicious, veggie twist on the burger!
- 2 medium beets
- 1 large carrot
- 1⁄2 cup cooked quinoa
- 1 onion, minced
- 2 eggs, lightly beaten
- 1⁄2 cup buckwheat flour
- 1⁄2 tsp fennel seeds
- 1 tsp coconut oil
1. Trim, peel, and coarsely grate the beets and carrot. Put all the ingredients except the oil into a large bowl and mix thoroughly.
2. Shape the mixture into four patties and gently steam-fry them in the oil until crispy on both sides and heated through.
3. Serve with arugula and an egg, sunny-side up.
Recipe by Elizabeth Peyton-Jone Cook Yourself Young cookbook
For more recipes from her cookbook, click here!