Try Ed's delicious Norwegian inspired beetroot burgers with salmon and crème fraiche
Ingredients
- 900 g31¾ oz raw beetroot, peeled
- 250 g8¾ oz smoked salmon
- 150 g5¼ oz oatmeal
- 6 small eggs, or 3 large eggs
- 3 shallots, finely chopped
- 3 tbsp dill, chopped
- 3 tbsp parsley, chopped
- ¼ lemon, juiced
- Salt and pepper
- Olive oil, for frying
For the dill and cucumber crème fraiche:
- 300 g10½ oz crème fraiche
- 1 cucumber, shaved or finely sliced
- Small bunch of dill, chopped
- Salt and pepper
- ¼ lemon, juiced
To serve:
- Sliced goat's cheese
- Mini burger buns
- Buttered boiled potatoes
- Small side salad
Method: How to make Norwegian-style mini beetroot burgers
Grate the beetroot, be sure to wash your hands immediately after or wear plastic gloves as the beetroot will stain your skin!
Mix all of the ingredients in a large bowl, season and set aside for an hour.
Preheat the oven to 180C/Gas 4.
Using your hands, shape the beetroot mix into small patties. Heat a pan with some olive oil and then fry the patties on both sides until golden. Transfer to an ovenproof dish and bake for 20 minutes.
Meanwhile, shave the cucumber with a peeler or slice very finely and mix into the crème fraiche. Add the lemon juice, some chopped dill and seasoning and stir until mixed through.
Slice the buns and toast lightly under the grill or serve cold.
Serve the hot beetroot burgers with slices of goats cheese and the crème fraiche on the side for your guests to assemble however they like!
