Beetroot patties

• sesame seeds↗100g g

  for coating

• raw beetroot↗140g g

  coarsely grated

• peeled and coarsely grated apple140g g
• feta↗100g g

  coarsely grated

• spring onions↗2

  very finely chopped

• gluten-free oat↗50g g
• large egg↗1
• ground cumin↗2 tsp tsp
• turmeric↗1 heaped tsp tsp
• large ripe avocado↗1
• pro-biotic live Greek yogurt↗8 tbsp tbsp

  or goat’s or cow’s milk

• small garlic clove↗1
• lemon↗juice ½

  juice ½

Step-by-step instructions

1. 1

   Whizz the ingredients for the dip together in a food processor until smooth and glossy. Chill until ready to serve.

2. 2

   Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. In a large bowl, mix all the ingredients for the patties together with a large spatula until well blended. Form the mixture into 12 round patty shapes, roughly 6cm wide, by pressing together between your palms. They will feel wet, but this helps to keep them moist during baking.

3. 3

   Put the sesame seeds in a bowl and coat the patties. Lay each patty on the baking tray and bake for 20 mins or until firm to the touch and lightly golden, then serve with the dip.