Makes: 6 – 8 depending on the size you make
- 500 g beetroot, grated
- 1 ½ cups rolled oats
- 1 brown onion, finely diced
- 1 glove garlic, finely chopped
- 2 heaped tablespoons pine nuts
- 3 eggs
- 2 tablespoons olive oil, plus extra for cooking
- 1 handful fresh basil, chopped
- 2 pinches smoked paprika
- 2 pinches sweet paprika
- 150g feta
- Sesame seeds for rolling
- 1 cup Chinese cabbage, roughly chopped
- 1 apple, grated
- 2 avocados
- 6 Wholemeal Rolls
Grate or process the beetroot, onion and garlic. Place the grated ingredients in a bowl and stir through the oats. Whisk the eggs and add them to the mix along with the olive oil, pine nuts, basil and paprika.
Mix everything well then crumble in feta and stir again, then leave for 30 minutes to help the oats soak up the liquid and ensure the patties stay together in the pan.
Form the patties with your hands, adding more oats to the mixture if it is too wet. Roll each beet burger in sesame seeds.
Heat oil in a large non-stick frying pan over medium heat. When the pan is hot add the pattiesand cook for a few minutes until golden. Flip the patties and cook for a further few minutes until golden.
Serve however you wish, we like them in rolls with cabbage, apple and avocado.
|Nutrient||Per serve (One burger, based on making 6 patties)|
|Energy – kJ||2005|
|Energy – calories||477|