beetroot and feta burgers
- ½ cup (100g) wholemeal couscous+
- ½ cup (125ml) boiling water
- 2½ cups (250g) grated beetroot
- 1 small brown onion, grated
- 2 cloves garlic, crushed
- sea salt and cracked black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 egg
- 100g feta, crumbled
- 2 tablespoons extra virgin olive oil
- 125g store-bought hummus
- 4 wholemeal seeded bread rolls, halved 1 Lebanese cucumber, thinly sliced
- 100g snow pea (mange tout) tendrils
- 1 carrot, shredded
- Place the couscous and boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.
- Once all the liquid has absorbed, fluff with a fork, add the beetroot, onion, garlic, salt, pepper, cumin, coriander, egg and feta, and mix to combine. Shape the mixture into 4 patties and set aside.
- Heat 1 tablespoon of the oil in large frying pan over low heat and cook half the patties for 10–12 minutes each side or until firm. Repeat with remaining oil and patties.
- To serve, spread the hummus on the base of each roll and top each with a patty, cucumber, snow pea tendrils and carrot, and top with the remaining roll half. Makes 4.
+ Wholemeal couscous is high in fibre and a good source of protein. Find it in supermarkets and at health food stores.
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