Ingredients: 

• 1 medium-sized beetroot, peeled and cubed

• 1 large onion, sliced

• 2 tbsp coconut flour

• 1 tbsp panko breadcrumbs

• A small bunch of coriander, finely chopped

• Salt and pepper

• Olive oil

Method: 

1. Pre-heat your oven to 180C, then place the beetroot cubes on a baking tray (drizzled with olive oil and salt) and roast till beetroot is cooked (about 30-35 minutes).

2. In another pan, sauté the sliced onions till brown and caramelised. Set aside to cool.

3. In a food processor, add the caramelised onion and pulse till it’s coarsely chopped. Place the onion in a mixing bowl.

4. Next, add the roasted beetroot cubes and pulse to a chunky mixture. Add this to the chopped onions.

5. To the mixing bowl with the onion and beetroot, spoon in two tablespoons of coconut flour, one tablespoon of panko breadcrumbs, chopped coriander, salt and pepper. Mix well. Form burger patties. You should be able to make two large patties or four smaller ones.

6. Line your air-fryer basket with parchment paper. Place the patties on the paper, drizzle with one tablespoon of oil and cook for 6 minutes at 180C, followed by 200C for another 2 minutes.

7. Assemble your burger with these beetroot patties using your favourite veggies and condiments. I’ve made a special yogurt dressing using tomato chutney (two teaspoon Greek yogurt plus one teaspoon tomato chutney, whisked).

8. Beautiful beet-patties!