Ingredients
- 500g pickled beetroot from a jar drained
- 400g tin chickpeas drain
- Small handful of fresh mint and coriander
- 1 red onion, chopped
- 1 carrot peeled and grated
- 2 garlic cloves grated
- 1 large egg
- 40g porridge oars
- 1 tbsp olive oil
- Juice of ½ lemon
- 150g crumbled feta
- Olive oil
- Salt and pepper to taste
- Brioche buns or Blaas to serve.
Method
- Dry the beetroot with kitchen paper – you don't want the patties too wet.
- In a food processor, blitz all the burger ingredients except the feta, then crumble in the feta. Shape the mixture into 4 burgers.
- Preheat the air fryer to 200C rub the burgers with oil and cook for 10-12 minutes so they are nice and crispy, turning halfway if required.
- Serve the burgers in Blaas with your preferred sides. I love pickled cucumber, sour cream, avocado and rocket.
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