1 large beetroot (roughly 2 cups grated beetroot)
1/2 cup millet (roughly 2 cups cooked millet)
1 Medium red onion
1 garlic clove
handful of fresh basil
1 tablespoon coconut oil
2 tablespoons flax seed
4 tablespoons water
salt and pepper to taste
In a saucepan add the millet and 1 cup of water. Bring to the boil, decrease the heat and simmer for 15 minutes. Remove from the heat and cover for 10 minutes until all the liquid is absorbed and the millet appears to be fluffy.
In a small bowl add the flax seed and water together to form a flax egg. Leave for 20 minutes until gelatinous.
While the millet is cooking peel and grate the beetroot and roughly chop the red onion and garlic clove.
In a saucepan melt the coconut oil over a medium heat. Add the red onion and fry until translucent. Add the garlic and fry for a further minute. Add the grated beetroot and cook for a further 10 minutes, stirring occasionally.
Add the millet, flax seeds, basil, beetroot mix and salt and pepper to a blender and pulse until combined. Mould the mixture into 8 burgers.
In a frying pan melt 1 teaspoon of coconut oil over a medium heat. Fry beetroot burgers for 3-4 minutes on each side then serve.
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