- 200g cooked and peeled beetroot coarsely grated
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp chopped dill
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g fresh breadcrumbs
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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).
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.