Bring a little bit of spice and colour to the table with this delicious masala-spiced beetroot burger.
Mumbai masala beetroot burger
Ingredients
2
servings
-
- 2
- 2
- 1 tbsp
- 2 tsp
- 2
- 2 handfuls
-
For the coriander chutney (makes more than you need)
- 15 g
- 2
- 15 g
- 0,5 tsp
- 1 tbsp
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Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Place the burgers on a baking tray and bake for 15-20 minutes.
Finely slice the onions. Heat the oil in a frying pan and fry the onions and warming garam masala with a splash of water for 6-8 minutes, until soft and starting to caramelise.
Meanwhile, put all the ingredients for the chutney in a mini food processor with 3 tablespoons of water and blitz until smooth. Season with salt.
When the burgers are ready, warm the pittas through in a toaster and split open. Fill with spinach leaves and then add a beetroot burger to each pitta. Divide the sticky onions between the two pittas and then finish with a drizzle of the zingy coriander chutney. Serve immediately.
Nutrition per serving
Kcal
490
Fats (g)
12
Proteins (g)
17
Fibre (g)
14
