These went down a treat the other night. Perfect veggie option for a “meat free” day.
WHAT YOU NEED:
1 Large Beetroot (uncooked)
4 Egg Whites
1 Tsp Paprika
1 Tsp Cumin
Pinch of Himalayan Pink Salt
WHAT TO DO:
Cover an oven proof tray with tinfoil and preheat oven to 180C
Blitz beetroot in the food processor and grate courgette.
Put both the beetroot and courgette into a large mixing bowl.
Blitz the almonds and add to the grated vegetables.
In a separate bowl whisk the four egg whites with paprika, cumin and salt.
Add wet mixture to the the vegetables and almonds in the large mixing bowl mix thoroughly.
With an ice-cream scoop or deep spoon the mixture into “burger” shaped portions on your pre-prepped tray.
Pat down to create little burger patties.
Bake in the oven for 40-45 minutes making sure both sides are browned.
Serve with some homemade salsa, sweet potato chips and lettuce leaf “bun”!
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See you soon,