Tiffiny Hall's healthy beetroot burger

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

Method

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.