Homegrown Treasures Time To Harvest (Part 1) - Beautiful beetroot & feta patties

- Give Up Coffee For Beautiful Breasts
- Welcome to your First Trimester
- Welcome to your Second Trimester
- Welcome to your Third Trimester

If you grow your own veg, this is the time of year when your hard work is rewarded and you get to taste the results

Beautiful beetroot & feta patties

·         Serves 4-6

·         Prep 15 mins

·         Cook 8-10 mins

Ingredient

·         200g/7oz cooked and peeled beetroot, coarsely grated

·         200g pack feta, crumbled

·         3 spring onions, finely sliced

·         2 tbsp chopped dill

·         2 tbsp chopped mint

·         2 large eggs, beaten

·         100g/4oz 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

Description: Beetroot

Beetroot

How to cook beetroot

Trim off the leaves – just keep a small amount of stalk still attached to stop them from bleeding. Drizzle with oil and roast whole at 200C/180C fan/gas 6 for 20 mins-1 hr, depending on their size, until tender when tested with a skewer.

Alternatively, you can boil them. Remove the skins once cooked and cooled. Use rubber gloves (or oiled hands) to stop the juice from staining.

Recipe

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.

Per serving (6) 218 Kcals, Protein 10g, Carbs 16g, Fat 13g, Sat Fat 6g, Fiber 2g, Sugar 4g, Salt 1.7g

Description: Use homegrown herbs if you have them

Use homegrown herbs if you have them

 
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