Beetburgers , Avocado Salsa
April 2021
Beetroot is full of vitamins and minerals and packed with powerful antioxidants. The leaves are good to eat too and even better for you; cook them as you would spinach. The patties are great for lunchboxes and picnics as well as midweek meals.
Ingredients - Serves 2
Make 4 Patties
For the beetburgers:-
olive oil, for greasing
50g (1.oz) rolled oats
150g (5óoz) raw beetroot, coarsely grated
100g (3óoz) feta cheese, coarsely grated
1 large egg
1 heaped teaspoon ground cumin
salt
For the salsa:-
2 medium avocados, roughly chopped
200g (7oz) tomatoes, diced
2 teaspoons finely chopped hot green chilli or a pinch of chilli flakes
juice of 1 lime
a few sprigs of coriander or flat-leaf parsley, roughly chopped (optional)
salt and freshly ground black pepper
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7 and lightly grease a baking tray.
To make the beetburgers, whizz the oats in a food processor until they resemble sand.
Mix the oats together with the remaining beetburger ingredients in a large bowl, using a large spatula, until well blended.
Form the mixture into 4 patties about 8cm (3¼in) wide and 2cm (¾in) deep by squeezing and pressing it together between your palms. They will feel wet but don’t worry as it helps to keep them moist during baking. Lay them on to the prepared tray and bake for 20 minutes or until firm the touch and lightly browned.
To make the salsa, gently mix the ingredients together in a bowl and season to taste. Serve the patties warm or at room temperature with the salsa on the side.
Any leftover beetburgers can be wrapped in clingfilm and stored in the fridge for about 3 days.
This recipe is taken from ‘The 30 Minute Diabetes Cookbook’ published by Kyle Books with photography by Maja Smend. You can buy copies HERE.
