Serves 4: Prep & Cook time 30 mins
400g Raw Beetroot, peeled & coarsely grated
Small bunch Spring Onions
2 Garlic Cloves, crushed
Small bunch Fresh Mint
Finely Grated Zest & Juice of 1 Lemon
3 tbsp Plain Flour
1 Med Free Range Egg
200g Fetta, crumbled
5 tbsp Rapeseed Oil
200g Mixed Salad Leaves
1/ Working over the sink, wrap the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.
2/ Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.
3/ Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves. Serve the burgers in buns with the salad.