Beetroot and Chickpea Fritters

Beetroot and Chickpea Fritters – #burgers by any other name! A veggie #burger, no less!

Love Food! Food, Fun & Friends


Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners,  but here it provides the basis of a family meal which cost pennies to produce.

Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.

Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing. 


150g beetroot- raw, and peeled

2 tbsp olive oil

One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly

Salt and pepper to season

More olive oil to cook


  • Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.

Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.

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Pork and Sage Burgers with Samphire and Chestnut Mushrooms

Another tasty #burger #recipe – Pork and Sage Burgers with Samphire and Chestnut Mushrooms #internationalburgerday

Love Food! Food, Fun & Friends

A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.

20140517_132439Dawn: Samphire? What’s that?

Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.

Dawn: I can see it there, poking out from beneath your salad. 

Andrew: The first homegrown leaves of the year no less!


Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

Salad leaves of your choice

Salt and black pepper for seasoning

Olive oil to fry


  • Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
  • Some people use an egg for binding, but this wasn’t necessary here.

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