A great vegetarian alternative to an Aussie classic! Simply add a slice of pineapple, place it on a bun and you’re living the Australian dream… This is a great mid-week recipe, and leftovers can be easily incorporated into lunch the following day. High in fibre and naturally high in protein you’ll love these little winners…

Serves 2.

Ingredients

• 1 medium sized beetroot (or drained tinned beetroot if you’re short of time)
• 1 can chickpeas
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric (or my d.e.w turmeric & ginger blend)
• Extra Virgin Olive Oil
• 50g coconut or potato flour
• Zest and juice of 1 lemon
• 1 tbs chopped parsley
• Black pepper

Method

Preheat the oven to 200c. Wrap the peeled beetroot sprinkled with half the cumin and a little olive oil in foil. Bake for 30 mins or until cooked.

Place the cooked beetroot and chickpeas in a food processor and pulse until smooth. Add the remaining spices, flour, parsley and lemon zest and season with the black pepper. Shape the mixture into 6-8 patties with your hands (Tip: put a little extra flour on your hands to avoid sticking.)

Heat a little olive oil in a pan over medium heat and cook patties in batches (approx. 3-4 mins each side) then remove from pan.

Serve with a green salad, and feta or goats cheese if desired.

Yum!