Beautiful Beetroot Feta Patties Food

BEETROOT & FETA BURGERS RECIPE BY TASTY

Steps:

• To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
• Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
• Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
• To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
• Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
• Enjoy!

BEETROOT & FETA PASTA

Steps:

• Put a large pan of salted water on a high heat, bring to the boil and add the beetroot chunks. Boil for 5 mins, then transfer the beetroot to a plate using a slotted spoon. Set the pan of cooking water aside.
• Meanwhile, put the olive oil in a large frying pan set over a medium heat, then add the onions, celery and carrots, and cook for 8 mins until softened. Finely chop the basil stalks and celery tops, then add to the pan along with the garlic, and fry for another 30 seconds.
• Tip the pasta into the pan of beetroot water and simmer for 13-15 mins (depending on what pasta you're using) until just cooked but retaining a little bite. Drain, reserving 200ml of the pasta water and tip the pasta back into the pan.
• Meanwhile, put the beetroot with half of the fried veg into the bowl of a food processor with most of the basil leaves and the crème fraîche, then blitz until smooth. Gradually add the reserved pasta water to loosen until you have a thick mixture.
• Stir this sauce through the pasta along with the remaining fried veg and some seasoning. Divide between bowls, crumble over the feta, then scatter with the remaining basil leaves. Grind over some black pepper, if you like.