I had a glut of beetroot and was trying to think of innovative ways of using it up and was inspired by the Gosh Free From Burgers I had a while back and thought i’d try my hand at making something similar. As much as I love the Gosh Beetroot Burgers, I do think these are better! There, i’ve said it now! Please give them a try and let me know what you think!
- 450g raw beetroot, peeled and grated.
- Bunch of spring onions, chopped.
- Small handful of fresh mint leaves, finely chopped.
- Zest of 1 lemon.
- 3 garlic cloves, crushed.
- Salt and pepper to taste.
- 1 egg.
- 4 tablespoons of rice flour.
- 100g feta cheese.
- 2 tablespoons of olive oil for shallow frying.
- The first step is to remove as much moisture from the grated beetroot as possible. To do this, place the grated beetroot in a sieve over a large bowl and using a triple layer of kitchen paper press down to squeeze out as much of the beetroot juice as possible (keep the juice if you like as a little health tonic but it’s not needed for this recipe).
- Put the grated beetroot into another large bowl and add the spring onions, mint, lemon zest and garlic and season with salt and pepper to taste.
- Add the egg, feta and 3 tablespoons of the rice flour and stir through until well combined.
- Put the remaining 1 tablespoon of rice flour onto a plate and using your hands divide the mixture into 4 burgers patting down into the rice flour to coat both sides.
- Heat the olive oil in a frying pan and shallow fry the beetroot burgers on a low to medium heat for 5 minutes on one side before carefully flipping over and cooking for a further 5 minutes.
- Serve alongside homemade wedges and salad…..yum!