Beetroot Beef Patties with Dill Potatoes

• 250 gbeef mince, about 10% fat
• 100 gplain cooked beetroot, drained and patted dry
• 50 gonion, finely grated
• 15 gcapers, drained and finely chopped
• 40 gdried breadcrumbs
• 1medium egg
• 5 mlrapeseed oil
• Fine salt, to taste
• Black pepper, to taste
• 350 gsmall waxy potatoes, halved into similar-sized pieces
• 120 gfrozen peas
• 10 gbutter
• 5 gdill, finely chopped
• 80 gnatural yoghurt
• 10 gwholegrain mustard

Method

1. 1Coarsely grate the beetroot and squeeze out excess juice with kitchen paper. Mix with the beef, onion, capers, breadcrumbs and egg, adding black pepper and a small pinch of salt; the capers already bring saltiness.
2. 2With lightly damp hands, press the mixture into four patties about 8 cm across and 2 cm thick. Keep the edges rounded rather than perfectly moulded, but close any large cracks so the patties hold together.
3. 3Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 14–18 minutes until a knife slips through the largest piece; add the peas for the final 3 minutes.
4. 4Meanwhile, heat a 5–6 litre air fryer to 190°C for about 3 minutes, until at temperature. Brush the patties and basket with the oil and arrange in one layer with gaps; if a smaller basket needs two batches, add 16 minutes.
5. 5Air-fry for 14–16 minutes, turning after 8 minutes, until browned outside and steaming hot throughout. Beetroot keeps the mixture pink, so use a food thermometer: the centre must reach 75°C for 30 seconds; cook longer if needed.
6. 6While the patties cook, stir the mustard into the yoghurt. Drain the potatoes and peas well, then return them to the saucepan and gently toss with the butter and chopped dill; taste before adding salt or pepper.
7. 7Spoon the mustard yoghurt onto two plates, add the potatoes and peas, and rest two patties partly over the yoghurt. Spoon over any buttery dill left in the potato pan.

Per serving

kcal

647

protein

40.7g

fibre

9.7g

carbs

64g

fat

25g