Ingredients: Makes 6

• 2 tbsp olive oil
• 1 tbsp fennel seeds
• 1 red onion, finely chopped
• 3 large garlic cloves, minced
• 185 g cooked mixed quinoa (mix of red and white)
• 450 g raw beetroot, peeled and grated
• 90 g buckwheat flour
• Handful of fresh dill, chopped
• 1 tbsp wholegrain mustard
• 2 tbsp flax meal
• 1 tsp salt 

Method:

1. Heat 1 tablespoon of olive oil in a saucepan on medium heat, then add onions and sauté for a couple of minutes; then add the minced garlic, followed by the fennel seeds.
2. Continue to cook on medium heat until onions are caramelised then remove from the heat and place into a large mixing bowl.
3. Add the cooked quinoa, grated beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl and combine well.
4. Take a good handful of the mixture, about half a cup, in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
5. To cook, fry the patties in a frying pan with a little oil, over a medium-low heat for 10-12 minutes on both sides.
6. Serve hot with burger buns, avocado, pickled onions and if you like, spice up your vegan mayo with something like wasabi or harissa.