BEETROOT PATTIES

Beetroot are easily grown in a plastic container in your garden,they grow from seeds and take around 3 months to mature. Beetroot is an underrated vegetable.Fresh beetroot has a lot to offer other than the canned version, but you can purchase cooked whole beetroots at your local supermarket all year round. The young leaves can be served in salads, whole beetroots can be roasted, pickled, pureed and grated and suprisingly a great ingredient matched with chocolate in a beetroot brownie. Ingredients......1 large beetroot, 100gm of cooked brown rice, 200gm of feta cheese crumbled, 2 eggs lightly beaten, 1 tsp of cumin, 2 tbs of dried dill, 2 tbs of chopped fresh mint, 60gm of almond flour, 2 tbs of oil, green leaf salad to serve. Place the beetroot in a pot of water and bring to the boil. Reduce the heat and simmer until the beetroot is tender. Drain and set aside to cool. Once cooled, slip the skin off the beetroot, then grate coarsley and place in a large bowl. Add the rice, feta cheese, cumin, herbs, almond flour and mix to combine. Use your hands to shape into patties. Heat the oil in a large frypan over a medium heat. Fry the patties for 3 minutes on each side until crisp and warmed through. Serve warm with a green leaf salad.