Colorful Beetroot and Feta Patties

• cooked and peeled beetroot200 g

  coarsely grated

• feta (packet)200 g

  crumbled

• green onion↗3

  thinly sliced

• finely chopped dill2 tbsp
• finely chopped mint2 tbsp
• large eggs↗2

  beaten

• fresh breadcrumbs↗100 g
• olive oil↗2 tbsp
• Greek yogurt 0% (200 g)↗200 g
• tahini↗1 tbsp
• lavash↗4-6
• salad↗

  e.g., young beet leaves, dill or mint, as well as sliced cucumber and shallot

• lemon↗

  wedges

Step-by-step instructions

1. 1

   Pat the grated beetroot dry with a paper towel. Transfer it to a bowl, add crumbled feta, thinly sliced green onion, finely chopped dill and mint, beaten eggs and breadcrumbs. Season to taste and shape into 18 patties.

2. 2

   Heat the olive oil in a large skillet, add the patties in batches and fry for 4‑5 minutes on each side until firm and golden. While the patties cook, mix the Greek yogurt with tahini and 2 st. l. water. Toast the lavash — you can quickly grill it over a gas flame, in the microwave, or in the oven until slightly crisp.

3. 3

   Spread the warm lavash with a little tahini‑yogurt sauce, then top with salad (young beet leaves, dill, mint, sliced cucumber and shallot). Place the hot patties on top, drizzle with lemon juice, roll up the lavash and enjoy.