Inside-out beetroot and fetta burgers

For a lighter alternative serve these tasty veggie patties in crisp lettuce cups, topped with a minty yoghurt mixture.

• 400g peeled cooked beetroot, coarsely grated
• 150g fetta, crumbled
• 2 spring onions, thinly sliced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 Coles Brand Australian Free Range Eggs, lightly whisked
• 1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
• 2 tablespoons olive oil
• 200g Greek-style yoghurt
• 1 tablespoon lemon juice
• 2 tablespoons mint, finely chopped
• 1 tablespoon dill, finely chopped
• 8 butter lettuce leaves
• 1 Lebanese cucumber, cut into ribbons
• 1 carrot, peeled, cut into matchsticks
• 1/2 red onion, thinly sliced

Energy 1854kJ	Fat saturated 8.00g
Fat Total 8.00g	Carbohydrate sugars 22.00g
Carbohydrate Total 38.00g	Dietary Fibre 8.00g
Protein 18.00g	Cholesterol mg
Sodium 740.00mg

All nutrition values are per serve.

1. Step 1

   Place the beetroot on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Add the fetta, spring onion, parsley, egg and breadcrumbs. Season well. Divide the mixture into 8 portions and shape into patties.

2. Step 2

   Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 3-4 mins each side or until golden and heated through.

3. Step 3

   Meanwhile, combine yoghurt, lemon juice, mint and dill in a small bowl.

4. Step 4

   Place the lettuce on serving plates. Fill with cucumber, carrot, red onion and patties. Top with yoghurt mixture.