Beetroot, Millet & Feta Sliders
Olive oil (30 ml or 2 tbsp)
Onions, peeled and chopped (1 cup) ‡
Garlic, peeled and chopped (1 tbsp) ‡
Cauliflower, chopped (30 g or ¼ cup) ‡
Carrot, peeled and chopped (30 g or ¼ cup) ‡
Beans, chopped (30 g or ¼ cup) ‡
Fresh thyme, picked off stem (10 g or 2 tsp) ‡
Rock salt, to taste
Black pepper (5g or 1 tsp)
Potatoes, boiled, peeled and mashed (1 cup) ‡
Beetroot puree (1 cup) ‡
Amaranth, popped – for coating (20 g or 1.5 tbsp)
Sunflower seeds, roasted – for coating (10 g or 2 tsp)
Flax seeds, roasted – for coating (10 g or 2 tsp)
Slider buns (9 buns)
Tomatoes, sliced (2 large) ‡
Cucumber, peeled and sliced (2 medium) ‡
Rocket lettuce (12 leaves) ‡
Feta (30 g or 2 tbsp)
‡: available in Tall Tree Organic Subscription
Makes 9 sliders
Gather all the ingredients, wash and prepare all vegetables.
Heat a pan over medium flame and add 1.5 tbsp olive oil. Add chopped garlic and onions, sauté until golden brown. Add cauliflower, carrot, beans, thyme, salt and pepper. Cook mixture until vegetables are cooked, approximately 2 minutes.
Remove the mixture into a bowl, and mash with potatoes.
In a separate pan, add the beetroot puree and heat, then add the potato mixture and mash together. Check for seasoning, then remove into the bowl.
Form the mixture into nine small patties. Coat with the toasted amaranth, sunflower seeds and flax seeds.
Sear the patties three at a time in a non-stick pan over medium heat with remaining olive oil. Cook for a minute on each side.
Add cucumber and tomato to the bottom half of the slider buns, top with the beetroot patty and finally garnish each patty with rocket leaves and feta cheese. Serve.