Tasting great and and bringing a vibrant purple to your plate, these beetroot & feta patties will make the perfect lunch or light dinner
Prep:15 mins
Serves 4 – 6
200g cooked and peeled beetroot coarsely grated200g pack feta cheese, crumbled3 spring onions, finely sliced2 tbsp chopped dill2 tbsp chopped mint2 large eggs, beaten100g fresh breadcrumbs2 tbsp olive oil
STEP 1Pat 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 2Heat 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 3Spread 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.
