recipe: review - beetroot and potato burgers

in our continuing quest to find things to do with our beetroot. we gave stumbled upon this.

beetroot potato burgers.
we based them loosely on this recipe from the creative pot:

Beetroot Burgers
Adapted from Green Kitchen Stories
Makes 8 patties

Serve on a bun, layered with crispy, fresh lettuce, creamy mashed avocado and perhaps some crumbled feta. Pickles would also make a lovely addition, indeed anything that you would normally add to your burger. 

1 cup water
1/2 cup buckwheat
pinch of salt

5 small beetroots, scrubbed clean
2 large carrots, scrubbed clean
1 onion
3 eggs
1 tsp minced garlic
1 cup all-purpose flour
1/2 tsp fennel seeds, ground
1 tsp salt
1/4 tsp black pepper

vegetable oil, for shallow frying

1. Bring water to a boil in a small pot, add buckwheat and a pinch of salt, then cook on low temperature for approximately 10 minutes or until soft. Rinse and drain.
2. Meanwhile, slice off tops and bottoms of beets and carrots, then grate them, together with the onion into a large mixing bowl.
3.  Add buckwheat, eggs, garlic, flour, fennel, salt and pepper to the grated vegetables and mix thoroughly to combine.
4. Heat oil in a large frying pan over medium-high heat. Add a large spoonful of the beetroot mixture to the pan, using a spoon to shape it into a patty. Repeat with the rest of the mixture or until your frying pan is full. Cook for a few minutes on each side, turning once. The beetroot patties should be crisp on the outside (but not burnt) and cooked on the inside. Remove with a slotted spoon and allow to drain on kitchen paper.




we baked them in stead of frying, didn't use fennel seeds, forgot about the garlic and topped them with rounds of goats cheese.
[totally forgot to take pictures]


rating: not bad, not bad at all


chance of being made again: wouldn't mind making these again, but think we might give other beetroot recipes a go before coming back to it.