Inside-Out Beetroot & Feta Burgers
Serves 4
400g peeled cooked beetroot, coarsely grated
150g fetta, crumbled
2 spring onions, thinly sliced
¼ cup finely chopped flat-leaf parsley
2 Free Range Eggs, lightly whisked
1 cup almond meal
2 tbs olive oil
200g Greek-style yoghurt
1 tbs lemon juice
2 tbs finely chopped mint
1 tbs finely chopped dill
8 butter lettuce leaves
1 Lebanese cucumber, cut into ribbons
1 carrot, peeled, cut into matchsticks
½ red onion, thinly sliced
Method
1. Place the beetroot on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Add the fetta, spring onion, parsley, egg and breadcrumbs. Season well. Divide the mixture into 8 portions and shape into patties.
2. Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 3-4 mins each side or until golden and heated through.
3. Meanwhile, combine yoghurt, lemon juice, mint and dill in a small bowl.
4. Place the lettuce on serving plates. Fill with cucumber, carrot, red onion and patties. Top with the yoghurt mixture
