A hankering for summer and sunlight makes me seek out sunny bright flavours and vibrant colours in the kitchen leadiing me to create the combination above: beetroot, coconut and carrot burgers on zucchini ribbons adorned with a black olive, lemon juice and basil salsa ( similar to a tapenade but without anchovies) on a base of hummus. It was quite nice if I do say so myself, almost more importantly it also looked pretty – if there is fog and cold weather on the outside make sure you have bright lights in the house and bright colours on your plate! I am bringing these to Angie’s fiesta friday, it’s been a long time since I last joined, but hopefully the door is still open 🙂
Beetroot, coconut and carrot burgers
Ingredients for burgers:
- 100g grated raw beetroot, 150g grated carrot (use the rougher grater here so you get a variety of textures) , 50g dessicated coconut unsweetened, 1tbs dried breadcrumbs. Mix together.
- 2 tbps Chia seeds + 5 tbs water – mix and leave to stand until gelled about 5 minutes – mix into the vegetables with your hands
- 2 tbs breadcrumbs to coat
Take about 1 tbs of vegetable mix and form into a patty, flatten between your palms and then press into breadcrumbs which you placed on a plate
about 500g zucchini – use vegetable peeler to make ribbons – eat raw
Black olive Salsa
2 tbs black olives, 1 tbs lemon juice, about 1 handful of basil leaves, grated rind of one lemon, about 1/2 tablespoon olive oil. Blend until smooth, add more olive oil if needed to achieve paste consistency
In brief canned chickpeas, or I use chickpeas that have been soaked overnight, cook until soft, puree in a blender adding tahini and lemon juice to taste. You can also add garlic (traditional) – blend until smooth – add cold water if needed to achieve paste consistency. Add salt. The best hummus recipe I have ever tried is Ottolenghis – in his Jerusalem cookbook, highly recommend it.
Spread hummus on plate, top with zucchini ribbons, dot ribbons with salsa, fry the patties in olive oil until golden and place on top of the zucchini ribbons. Serve. You can also offer horseradish sauce if you like, it goes well with the beetroot.