Ingredients

The following ingredients have 4 Servings
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • spray olive oil
  • 500g raw beetroot, peeled and grated
  • 400g tin chickpeas, rinsed and drained well
  • 1 egg, beaten
  • 2 tbsp sesame seeds
  • 50g feta, crumbled
  • chopped to make 1 tbsp dill, parsley or mint
  • 100ml fat-free yogurt
  • to serve frilly lettuce
  • to serve  small burger buns
  • to serve finely sliced red onion

Instruction

  • Heat the oven to 220C/fan 200C/gas 7. Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, chickpeas, egg and half the sesame seeds. Blend until combined and season well. Shape into about 8 patties. Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Scatter over the remaining sesame seeds. Bake for 30-40 minutes until firm, and allow to cool for 5 minutes. Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.
  • Serve the burgers with the feta sauce and salad, or load into toasted burger buns with with red onion.