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Beetroot & Feta Patties

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Burgers
  • 200 g cooked and peeled beetroot coarsely grated
  • 200 g pack feta crumbled
  • 3 spring onions finely sliced
  • 2 tbsp chopped mint
  • 2 large eggs beaten
  • 100 g fresh breadcrumbs or gluten-free corn crumbs
  • 2 tbsp olive oil
Serve
  • 150 g greek yogurt

Equipment

  • 1 large pan

Method
 

  1. Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into palm-sized patties (ca. 8 - they shrink when frying)
  2. Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water,
  3. Spread the warm flatbreads with some of the tahini yogurt, then add the salad items. Top with the hot patties, squeeze over some lemon juice, then roll up and eat with your fingers.

Notes

Nutrition Facts:
Servings: 4 (2 patties) | Per serving: 470 kcal | 23–24 g protein | 28 g carbs | 28 g fat | 3.5 g fibre
Tips:
  • Make sure to pat the beet root dry to prevent it from falling apart. it is a bit of a mess in the beginnig, but totally worth it.
  • Tastes great cold as well.
  • Store in the fridge for up to 2-3 days.
For athletes: Adjust your number of portions to hunger & mileage. Add rice or sweet potatoes as a side dish to make this a full recovery meal. Due to high fat ratio not recommended before training.