Beet quinoa patty

• 100g raw quinoa (cooked approx. 200g)
• 2 beetroot, vacuum-packed & pre-cooked
• 150g kidney beans
• 50g cashew nuts, finely chopped
• 2 shallots
• 1 large clove of garlic
• 50g spelt flour or white flour
• ½ tsp cumin
• ¼ tsp paprika powder
• ½ bunch of fresh parsley
• ½ Chili pepper (optional)
• A little salt and pepper

Burger toppings

• Burger buns / wholemeal buns
• 50g kale
• 1/4 red cabbage
• 1 pack of sprouts
• vegan cheese: e.g. cheddar cheese (from violife) or, like me, camembert from new roots

Herb dip

• 1 vegan cream cheese (in my case from new roots)
• 1/2 bunch fresh parsley
• 1/2 bunch fresh chives
• 1 small clove of garlic
• 1/2 lime, juice only

1. Put the quinoa in a sieve and rinse well with cold water. Cook the quinoa in a large pan of salted water according to the instructions on the packet.
2. In the meantime, peel and finely chop the onions and garlic clove. Heat a small pan with a little oil and sauté the chopped onions, garlic and cumin for approx. 3 minutes. After sautéing, transfer to a large bowl.
3. Wash the parsley, pat dry and chop finely. Finely chop the cashews too and add both to the onion mixture.
4. Drain the kidney beans, rinse and drain. Using a hand blender, puree the kidney beans and pre-cooked beet. Pour the mixture into the large bowl.
5. Add the flour and cooked quinoa to the bowl, mix everything together well and season again - chill for approx. 15 minutes.
6. Shape the mixture into patties and fry in a pan with a little oil for approx. 15 minutes until golden brown.
7. While the patties are sizzling in the pan, wash the red cabbage and kale and pat dry. Cut the vegetables into thin strips and set aside.
8. For the herb dip, wash the parsley and chives, peel the garlic, finely chop everything and stir into the crème fraîche. Finally, season to taste with a little lime juice, salt and pepper.
9. Toast the roll halves in the oven for the last 5 minutes so that they are a little crispy.
10. Now the burger can be prepared: First put some herb dip on the base, then the patty, then cheese, red cabbage, kale and sprouts on top, possibly some more herb dip and finally the lid.
11. Arrange the burger nicely on plates and enjoy!