BEETBURGERS WITH AVOCADO SALSA

Beetroot is full of vitamins and minerals, as well as powerful antioxidants. The leaves are good for you too; cook them as you would spinach. The patties are great for lunchboxes and picnics, as well as midweek meals.

Serves 2/makes 4 patties

Per beetburger: 10.8g net carbs 2.3g fibre 7.3g protein 7.5g fat

149kcal. Per serving of avocado salsa: 3.6g net carbs 5.7g fibre 1.9g protein 11.6g fat 137kcal

For the beetburgers

Olive oil, for greasing

50g (1¾oz) rolled oats 150g (5½oz) raw beetroot, coarsely grated

100g (3½oz) feta cheese, coarsely grated

1 large egg

1 heaped tsp ground cumin Salt

For the salsa

2 medium avocados, roughly chopped 200g (7oz) tomatoes, diced 2tsp finely chopped hot green chilli or a pinch of chilli flakes

Juice of 1 lime

A few sprigs of coriander or flat-leaf parsley, roughly chopped (optional)

Salt and freshly ground black pepper

Preheat the oven to 220°C/fan 200°C/gas 7 and lightly grease a baking tray.

To make the beetburgers, whizz the oats in a food processor until they resemble sand. Mix with the remaining beetburger ingredients in a bowl, using a large spatula, until well blended. Form the mixture into 4 patties about 8cm wide and 2cm deep by squeezing and pressing it between your palms. They will feel wet, but don’t worry as it helps to keep them moist during baking. Lay them on the prepared tray and bake for 20 minutes, until firm to the touch and lightly browned.

To make the salsa, gently mix the ingredients together in a bowl and season to taste.

Serve the patties warm or at room temperature with salsa on the side. Any leftover beetburgers can be wrapped in clingfilm and stored in the fridge for up to 3 days.