Middle Eastern Beetroot, Feta, Za'atar & Mint Patties
These beautifully bold, bright and earthy patties are a perfect mid-week supper or beef burger alternative for a summer of sunny BBQs ahead. Beetroot is high in fibre, folate, manganese, potassium, iron, and vitamin C and brings a splash of colour to any plate. Feel free to personalise your patty, such as by swapping feta for goat's cheese or adding in chopped kale, spinach, nuts and seeds. Serve on a salad or inside a bun as a veggie burger.
Servings: 10 medium or 6 large patties
Time: 1 hour
Ingredients
2 large / 3 medium beetroot
200g feta, crumbled
3 spring onions, finely sliced
1 large handful fresh mint, chopped
2 garlic cloves, grated
100g sourdough breadcrumbs
2 tbsp buckwheat flour
2 large eggs, beaten
1 tbsp za'atar
large pinch salt & pepper
Method
Start by peeling and grating the beetroot and press between two layers of kitchen paper to absorb any excess liquid.
Add beetroot to a large mixing bowl with the feta, mint, spring onions, garlic cloves, breadcrumbs & buckwheat flour and mix well.
In a separate bowl, combine the beaten eggs, za'atar, salt & pepper and pour this over the beetroot mixture, mixing thoroughly with a wooden spoon so everything is evenly distributed.
Shape mixture into patties of your chosen size and leave for 30 minutes - 1 hour on a lined baking tray in the fridge to firm up.
When you're nearly ready to serve, grill the patties for 4-5 minutes on each side until firm and turned a lovely deep purple colour. Alternatively, fry for a few minutes on each side in 1 tbsp coconut oil.
Serve with salads or squeezed between a sourdough bun at a BBQ.