These wonderful beetroot burgers are always so popular in our café, so here is an easier version that still tastes fab. In this version we make a simple cashew feta that adds great flavour and texture to the burgers. They go great served with your favourite hummus and a quick salad.
Preheat the oven to 180°C fan/200°C/gas 6. Line two baking trays with baking parchment.
Put the cashew nuts into a bowl and cover with boiling water, then leave to soak for 10 minutes.
Wash the beetroot and remove any dirt and blemishes, then peel and grate into a bowl. Finely chop the spring onions. Roughly chop the walnuts and put them on one of the baking trays. Bake for 6–7 minutes, then remove and set aside.
Heat a non-stick frying pan on a medium heat. Once hot, add 1 table spoon of olive oil along with the beetroot, scallions and 1 teaspoon of salt and cook for 4–5 minutes, stirring regularly. Remove and put into a large bowl to cool.
Grate the cheese and finely chop the mint leaves.
Drain and rinse the cashew nuts and put them into a food processor with the tofu, 2 tablespoons of oil, half the lemon juice, 1⁄4 teaspoon of salt and a pinch of black pepper. Blend until smooth, then add to the grated beetroot along with the cheese, walnuts, breadcrumbs, the rest of the lemon juice, the mint, 1⁄2 teaspoon of salt and 1⁄4 teaspoon of black pepper.
Mix well, then divide the mixture into 4 even portions and shape into burgers. Place on the second lined baking tray and bake for 25 minutes.Remove and serve with hummus on top.