Tempeh and beetroot burgers with roast potatoes

Ingredients

For 1 serving

• Tempeh150 g
• Beets80 g
• Chickpea flour15 g
• Onion20 g
• Potatoes150 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. Turn the oven on to 200 °C (fan). Wash the potatoes, cut them into wedges (skin on if thin) and toss them in a baking tin with half the oil, the rosemary and salt; roast at 200 °C for 30 minutes, turning halfway, until golden and crisp outside and soft inside.
2. Meanwhile peel the beetroot (wear gloves, it stains) and grate it finely; peel and very finely chop the onion; crumble the tempeh with your fingers.
3. Blend the tempeh with the beetroot, onion, paprika, salt and black pepper until the mixture is firm and even.
4. Add the chickpea flour and knead; with wet hands shape two burgers about 2 cm thick.
5. Heat the remaining oil in a non-stick frying pan over medium heat and cook the burgers for 4 minutes per side, turning them with a spatula, until they have a dark crust and are hot in the centre.
6. Serve the burgers with the roast potatoes.