Dish out the goods with this healthy lunch option by Tiffiny Hall.
Ingredients (Serves 2)
- 1 baby beetroot, grated
- ½ red onion, finely diced
- 100 g firm tofu, grated
- 20 g feta, grated
- ¼ cup quinoa flour
- 2 large eggs, roughly beaten
- ¼ cup chopped parsley
- 2 small wholegrain (or gluten free) rolls
- 4 iceberg lettuce leaves
- 1 medium tomato, cut in 4 slices
- 2 tbsp tzatziki
- ¼ cup alfalfa sprouts
Combine beetroot, onion, tofu, feta, flour, eggs and parsley. If mixture is too wet add a little more flour. Divide mixture in half and form 2 patties.
Heat a non-stick frypan over medium heat and cook burgers for a few minutes each side until golden and cooked.
To assemble, top bun with lettuce, burger, tomato, tzatziki and alfalfa.
This recipe was first published in nourish magazine.