Beautiful beetroot & feta patties

Beautiful beetroot & feta patties

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(7 ratings)

Prep: 15 mins Cook: 8 mins - 10 mins

Easy

Serves 4 - 6
Tasting great and and bringing a vibrant purple to your plate, these beetroot & feta patties will make the perfect lunch or light dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat13g
  • saturates6g
  • carbs16g
  • sugars4g
  • fibre2g
  • protein10g
  • salt1.7g
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Ingredients

  • 200g cooked and peeled beetroot coarsely grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 200g pack feta cheese, crumbled
  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp chopped dill
  • 2 tbsp chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g fresh breadcrumbs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

to serve

  • 200g pot 0% Greek yogurt
  • 1 tbsp tahini
  • 4-6 flatbreads
  • salad items such as young beetroot leaves, dill or mint, and sliced cucumber and shallot
  • lemon wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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 18 patties.

  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, and warm the flatbreads (I do this over a gas flame so that they char a little, but it can be done in a microwave or oven instead).

  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.

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Comments, questions and tips

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Comments (5)

MoscowMama's picture

Just gorgeous. Even my carnivorous other-half thought they were delicious. Portion size is definitely for 4 people though - they are so tasty that you definitely won't want to try to share them out between 6!

evil_angelwings's picture
5

Made these with a slight substitution - 2 tbsp Chia seeds + water in place of the eggs. Held together nonetheless and were delicious! Now to fight the urge to eat the leftovers...

shearman's picture
5

A delicious, colourful meal. We all had seconds. Made more smaller patties as these fitted in the wrap more easily.

joanannet's picture
5

OMG......these are simply gorgeous.....forget falafel and the like......give beetroot the credit it deserves! These little beauties could charm me into being a veggie!!

youronlydoll's picture
3.75

These were fantastically tasty and quick to make! The herbs make them so fresh and zingy and went great with a simple leafy salad with lemon and olive oil. I also swapped the yoghurt/tahini with a quick yoghurt, cucumber and mint dip.
I added more breadcrumbs than recommended so the mixture was not too wet and would fry more easily. The colour is undeniably wonderful, I imagine a good way to get kids to eat veg! Would definitely make again!

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