Middle eastern veggie 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.
Servings: 10 medium or 6 large Time: 1 hour
Ingredients
Patties
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 plain flour (or buckwheat)
2 large eggs, beaten
1 tbsp za’atar (or oregano or thyme)
large pinch salt & pepper
Method
1. Start by peeling and grating the beetroot and press between two layers of kitchen paper to absorb any excess liquid.
2. Add beetroot to a large mixing bowl with the feta, mint, spring onions, garlic cloves, breadcrumbs & buckwheat flour and mix well.
3. 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.
4. 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.
5. 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.
6. Serve with salads or squeezed between a sourdough bun at a BBQ.
