Eunice Power's airy-fryer beetroot burgers: Today

Ingredients

• 500g pickled beetroot from a jar drained
• 400g tin chickpeas drain
• Small handful of fresh mint and coriander
• 1 red onion, chopped
• 1 carrot peeled and grated
• 2 garlic cloves grated
• 1 large egg
• 40g porridge oars
• 1 tbsp olive oil
• Juice of ½ lemon
• 150g crumbled feta
• Olive oil
• Salt and pepper to taste
• Brioche buns or Blaas to serve.

Method

1. Dry the beetroot with kitchen paper – you don't want the patties too wet.
2. In a food processor, blitz all the burger ingredients except the feta, then crumble in the feta. Shape the mixture into 4 burgers.
3. Preheat the air fryer to 200C rub the burgers with oil and cook for 10-12 minutes so they are nice and crispy, turning halfway if required.
4. Serve the burgers in Blaas with your preferred sides. I love pickled cucumber, sour cream, avocado and rocket.