Name: Beautiful beetroot & feta patties
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 200g cooked and peeled beetroot coarsely grated; 200g pack feta cheese crumbled; 3 spring onions finely sliced; 2 tbsp chopped dill; 2 tbsp chopped mint; 2 large eggs beaten; 100g fresh breadcrumbs; 2 tbsp olive oil; 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

200g cooked and peeled beetroot
coarsely grated
200g pack feta cheese
crumbled
3 spring onions
finely sliced
2 tbsp chopped dill
2 tbsp chopped mint
2 large eggs
beaten
100g fresh breadcrumbs
2 tbsp olive oil

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

Method

step 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.
step 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).
step 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.