Beef Patties with Vegetables

Ingredients

• 4 red beet roots
• 3 Carrots
• 2 red bell peppers
• 3 tbsp olive oil
• 1 tsp coriander seeds
• Salt
• Pepper
• 1 whole-grain roll (old-fashioned, from yesterday)
• 2 shallots
• 3 Garlic cloves
• 600 g ground beef
• 0.5 tsp Ras el-Hanout
• 2 tsp chili flakes
• 0.5 bunch Parsley (10 g)
• 1 tbsp Rapeseed Oil
• 1 tsp black sesame seeds

Instructions

1. 1.

   Line a baking sheet with parchment paper. Peel the beet and carrots, then slice them into strips with a vegetable peeler. Halve the bell peppers, remove seeds, wash, and cut into strips. Toss the vegetables with olive oil and spread on the baking sheet. Sprinkle coriander, salt, and pepper over them. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

2. 2.

   Meanwhile soak the rolls in lukewarm water. Peel and finely dice the shallots and garlic. Drain the rolls, tear into pieces, and mix with ground beef, shallots, and garlic. Season the mixture with salt, pepper, Ras el-Hanout, and chili flakes. Wash, dry, and chop the parsley; fold half into the meat mixture. Divide the dough into 4 large or 8 small portions and shape into patties.

3. 3.

   Heat rapeseed oil in a pan. Brown the patties for 5 minutes on each side over medium heat. Transfer them to the baking sheet among the vegetables and bake until cooked through, about 10–15 minutes depending on size. Sprinkle remaining parsley and black sesame seeds over the finished dish. Plate the beef patties with vegetables and serve immediately.