Beetroot and Feta Patties

• 350 grams Beetroot (12.5 oz)
• 10 grams Basil leaves (0.5 oz)
• 1 Onion
• 2 Garlic, cloves
• 1.5 cups Oats, toasted, Rolled Oats
• 2 tablespoon Extra virgin olive oil
• 2 Eggs
• 200 grams Feta (cubed), can be replaced with nut feta (7 oz)
• 1 teaspoon Sea salt (flaky)
• 0.5 teaspoon Black pepper

1) Coarsely grate the beetroot, roughly chop the basil, and finely chop the onion and garlic. Place in a large mixing bowl with the oats and oil

2) Crack in the eggs, crumble in the feta (for a dairy free version you can use tofu and lemon instead). Season to taste and mix to combine.

3) Cover and put in the fridge for at least half an hour or until the oats have absorbed the liquid.

4) Using your hands shape the mixture into 8 patties.

5) Heat 1 tablespoon of oil in a large non-stick fry pan on a medium to high heat. Fry the patties until the base is golden (few minutes each side) 

6) Alternatively bake the patties at 200 degrees for 20min, flip and bake for a further 5-10min or until golden.

Serve with salad (check out the lentil and date salad pictured!) or in a bun. ENJOY!