Beetroot patties with Middle Eastern flavour and feta cream
Delicious beetroot patties with Middle Eastern flavour and feta cream.
Ingredients
Patties
- 500 g Beetroots (1.1 lb) raw
- 300 g Carrots (10.5 oz) raw
- 1 Onion medium
- 2 Eggs
- 75 g Breadcrumbs (2.6 oz)
- 2 tbsp Olive oil
- 1 tsp Salt
- 4 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- feta cream
Feta cream
- 200 g Feta (7 oz)
- 150 g Greek yogurt (5.3 oz)
- 1 tsp Honey
- 1 Lime zest
Instructions
Beetroot patties
- Peel the raw beetroots and carrots. Grate them roughly (grate on the large holes of your box grater).
- Add the salt to the grated beetroot/carrots and let it sit for 30 minutes.
- Chop the onion chop finely.
- Heat the olive oil in a frying pan and sauté the onions until almost tender. Add cumin powder and stir until fragrant, about 1 minute.
- Squeeze the beetroots/carrots with your hands to release any remaining liquid. (Discard the liquid.)
- Add breadcrumbs, sautéed onion-cumin, eggs and pepper (Cayenne- and black pepper) to the beetroots/carrots.
- Mix it all well together and shape into 18 patties.
- Heat some olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden.
Feta cream
- Mix it all the ingredients in an electrical chopper. Push the button… and that’s it.
Notes
Βon appétit