300g cooked beetroot
400g canned chickpeas
1 cup of breadcrumbs
½ cup flour of choice
Handful of parsley leaves
8 grinds of pepper
1 large zucchini grated on small grating side
Handful of Dill chopped
Lemon juice and salt to taste
6 small brioche slider buns. Halved and toasted
2 Tbsp olive oil
2 brown onions cut into 1cm rings
6 slices of tasty cheese
6 tbsp of mayonnaise
To make beetroot patties blend all ingredients in a food processor until smooth.
Using your hands shape mix in to 6 patties. Place on to a tray lined with greaseproof paper and place into the fridge for an hour to firm up.
Fry in a frying pan on medium heat with 1 Tbsp of oil until golden on each side. 2-3 mins each side.
Fry onions with remaining oil in a pan on high heat until each side is charred.
Place grated zucchini into some paper towel and squeeze any excess moisture out. Mix the squeezed zucchini with the rest of the salad ingredients.
Spread 1tbsp of mayo onto each bun and layer with the patty, cheese, onions, salad and the top of the brioche bun.