Beetroot burgers with herb feta sauce

Ingredients

• 1 onionchopped 
• 1 tsp cumin seeds
• spray olive oil
• 500g raw beetrootpeeled and grated
• 400g tin chickpeasrinsed and drained well
• 1 eggbeaten
• 2 tbsp sesame seeds
• 50g fetacrumbled
• chopped to make 1 tbsp dill, parsley or mint
• 100ml fat-free yogurt
• to serve frilly lettuce
• to serve  small burger buns
• to serve finely sliced red onion

Method

1. Heat the oven to 220C/fan 200C/gas 7. Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, chickpeas, egg and half the sesame seeds. Blend until combined and season well. Shape into about 8 patties. Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Scatter over the remaining sesame seeds. Bake for 30-40 minutes until firm, and allow to cool for 5 minutes. Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.
2. Serve the burgers with the feta sauce and salad, or load into toasted burger buns with with red onion.