Celeriac, beet and white bean burgers

Serves 6


75g celeriac, grated

50g red or yellow raw beetroot, grated

200g dry white beans, soaked overnight, cooked and mashed

100g organic red rice, cooked

40g fresh breadcrumbs

1 egg

50g courgette, grated on small holes

1 tsp curry powder

1 tbsp grained mustard

1 lemon zest

1/2 cup dill finely chopped

1 bunch coriander finely chopped

salt and cracked black pepper

2 tbsp coconut oil


  1. Mix all the above ingredients together and place in the fridge for 30 minutes.
  2. In a large frying pan, heat the coconut oil over a medium heat.
  3. Make bean burgers by forming 2 large tablespoons in a round shape with hands.
  4. Lightly cook batches of burgers until golden on each side.
  5. Serve with green said, hummus, lemon wedges and toasted flat breads.

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