These beetroot & feta patties combine sweet and earthy beetroot with creamy salty feta. Served in crispy mini ciabatta rolls with slow-cooked sweet onions, a sharp tarragon mayo and wedges to the side.
Prep Time
45 min
Cuisine
British
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In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into wedges, put them on a baking tray, drizzle with vegetable oil and season with salt and pepper
Put them in the oven for 20-25 min or until golden and crispy
2
Meanwhile, drain and grate the beetroot into a sieve, over a bowl, then press to release any excess juice (you'll use this later!)
Tip: try and squeeze as much juice out as you can, this will help the beet burgers stick together
3
Chop the tarragon finely, including the stalks
Peel and chop (or grate) the garlic
Pat the feta dry with kitchen paper and break it up into small pieces
Peel and slice the redonion[s] finely
4
Combine the grated beetroot,garlic, feta, breadcrumbs, egg[s], half of the tarragon and 2 tbsp [4 tbsp] flour in a large bowl and season with salt and pepper
Slice the ciabattas in half and then into 4 (see picture) - this will give you 4 sliders each
Heat a wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat
5
Once hot, add the onion with a pinch of salt and cook for 5 min or until slightly softened
Reduce the heat to medium-low, add the beetroot juice and cook for a further 5 min
Once the onions are cooked, transfer them to a dish, wipe the pan clean and reserve it for later
6
Divide the beetroot mixture into 8 [16] and shape into balls, roughly the same size as a golf ball
Flatten each ball slightly to make beetroot patties
Return the reserved pan to a medium-high heat with 1-2 tbsp vegetable oil
7
Once hot, gently add the beetroot patties to the pan one by one (you may need to do this in batches) and cook for 2-3 min on each side
Meanwhile, combine the mayonnaise, vinegar and remaining tarragon with 2 tbsp [4 tbsp]olive oil and season with salt and pepper
Drizzle the ciabattas with olive oil and put them into the oven for 3-4 min or until warmed through
8
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