TIME FOR PREPARATION: 30 minutes + 45 minutes for baking | DIFFICULTY: EASY | SERVES 4
INGREDIENTS
- 3 medium-sized beetroots
- 3 medium-sized carrots
- 250 g tinned chickpeas; steamed chickpeas are ideal
- 2 small shallots
- 2 eggs
- Small amount of butter
- Salt
- Fresh pepper
- Several sprigs of leaf parsley
INSTRUCTIONS
Peel and finely chop the shallots. Wash the beetroot and carrots and chop of the root and tops. Do not peel. Chop the beetroots and carrots into large pieces. Wash the parsley and chop it into pieces about 1 cm in length.
Put the carrot and beetroot in the blender and blend into small pieces while taking care not to purée them.
Put the chickpeas in the blender and blend into purée.
Add the chopped vegetables, shallots, parsley and finely chopped chickpeas to the pot. Add the egg, salt and pepper and mix thoroughly.
Heat the oven to 180 degrees as soon as the ingredients are mixed.
Place baking paper on the tray and make burgers from the mix. A burger form is ideal, as the burgers have the same shape and cook evenly, and are also ready much more quickly.
Preheat the oven to 180 degrees and bake the burgers for approx. 45 minutes until they’re gold on top.
When the baking process is finished, put a small piece of butter on each burger and let it melt. Serve the burgers immediately afterwards.
