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1 tbsp olive oil, plus extra for brushing
1 onion, chopped
2 cloves garlic, chopped
2 tsp ground cumin
250g pack Waitrose Duchy Organic Cooked Beetroot
400g can Waitrose Duchy Organic Chickpeas, drained and rinsed
125g fresh white breadcrumbs
1 essential Waitrose Free Range Egg, beaten
200g pot Waitrose Tzatziki, and mixed salad, to serve
1. Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes until softened. Stir in the cumin and cook for a further minute.
2. Preheat the oven to 200ºC, gas mark 6. Pat the beetroot dry on kitchen paper and roughly chop. Place in a food processor with the onion mixture, chickpeas, breadcrumbs and egg. Whizz together to make a firm paste.
3. Using damp hands, roll the mixture into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 minutes until crisp and heated through. Serve warm with tzatziki and mixed salad.
These will keep for 2 days in the fridge, and are just as good eaten cold as leftovers. They make a great packed lunch.
Typical values per serving:
This recipe was first published in August 2016.