3 cups grated raw beetroots (approx. 4-5 beets)
1 ½ cups rolled oats or flakes of your choice
1 small onion
200g feta cheese or firm tofu
2 cloves garlic
2 tablespoons extra virgin olive oil
2 eggs (or 2 flax eggs)
1 handful fresh basil leaves, torn
¼ cup pepitas (pumpkin seeds)
Salt and pepper to taste
Peel and grate the beets, onion and garlic. Place the grated vegetables in a large mixing bowl. Add the olive oil, eggs and rolled oats and mix everything well. Grate the feta cheese and add to the vegetables with the basil, pepitas and salt and pepper. Stir to combine. Set aside for 30 minutes, so the oats can soak up the liquid and the mixture sets. This step is important for the patties to hold together. Try shaping a patty with your hands. If the mixture is too loose, add some more oats to the mix. Form patties with your hands. Refrigerate the patties for 30 minutes. Grill the patties a couple of minutes each side or fry them in a pan by heating a little olive oil in the pan and frying on each side.
I served them on toasted ciabatta bread with fresh rocket leaves, sliced avocado, extra pepita seeds and a drizzle of extra virgin olive oil.
Makes 12 medium size burgers.
