BEETROOT BURGER -
1lb Beetroots finely grated
4 oz Onions
2 Garlic Cloves
1 tsp Cumin
2tsp Smoked Paprika
5oz Porridge Oats
2oz Plain Flour
Finely grate all of the vegetables into a bowl and mix the now wet ingredients together.
Add in the porridge oats and spices and mix into the wet ingredients, squeezing as you mix you will need your hands for this!)
Next add in the flour- you might need more or less- depending on the juiciness of the beets.
Form into patties or use a burger press and place the raw patties on greaseproof paper- shiny side up.
If you want to freeze these, then place on a flat tray into the freezer- leave a couple of hours and then put them into freezer bags to avoid freezer burn.
If you want to use them fresh- allow the burgers to relax in the fridge for a couple of hours before shallow pan frying.
These burgers (fresh or frozen) don’t work in the oven, so they have to be pan fried before trying anything else such as possibly bbq’ing with them.
I started the Allotment Cooks facebook page back in 2015, a year after getting my first allotment, although I’ve been growing and cooking for much longer than that. I’m one of those people who is lucky enough to have had fantacticGrandparents who grew their own- amazing family of growers and cooks, who have been doing their things for a fair while now over generations. I’ve always grown my own, but it took a bit of time for me to take the plunge into what I’d always seen- at the time- as a very male dominated area… the allotment! So why did I take the plunge?
Back in 2013 I started to suffer with my mental health and wellbeing, as a result of the environment I was working in at the time. This led me to walking away from a job I loved, as after more than a year of fighting- my get up and go, got up and left me! Like so many of us, I was on the floor and couldn’t see how I could move on. So, with a young family and limited money I returned with full gusto to growing my own- as a way to feed my family. But! Health and wellbeing!
At the time I hadn’t heard of growing for therapy. It just wasn’t something which was talked about. In fact, talking about mental health and wellbeing wasn’t talked about really- it was seen, and sometimes still is seen- as a weakness. Utterly wrong, of course! It’s only when I started to escape and get my hands dirty that I realised… this is good for me! The mind space, the escape and the outdoors. The sudden realisation that- if things go wrong, because they do…. It didn’t matter. It was a safe space to learn and develop and, quite frankly- grow more than just tomatoes!
I started Allotment Cooks to share recipes and growing tips, but what I found is an amazing online community. Suddenly I wasn’t on my own. I wasn’t the only one seeking and finding refuge in growing. What has been so amazing to see over the last two to three years is the developing realisation that growing for wellbeing is essential. The fact that Allotments have still been open during the last few lockdowns is testament to the fact that growing for mental health and wellbeing- both physical and mental- is recognised. This is no longer something which needs to be hidden, we can talk and share and grow!
I am so grateful to the community of growers and cooks in Allotment Cooks and their continued inspiration to me as well as each other. There are so many recipe in the Allotment Cooks’ files, as well as those shared in my highlights on Instagram- but, one of my favourite recipes for own grown produce has got to be my recipe for vegan beetroot burgers. Absolutely fabulous- even if I do say so myself!