- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp fennel seeds
- 1 cup cooked balck quinoa
- 2 (500g) beetroots, peeled and grated
- ½ cup (50g) quinoa flakes
- ½ cup dill sprigs
- 1 egg
- 1 cup white spelt flour
- 200g of polenta + extra for dusting
- Sea salt and cracked black pepper
- 2 small avocados, chopped
- 100g feta, crumbled
- 1 tbsp lemon juice
- 6 wholegrain rolls, halved and toasted
- 1 cup (40g) alfalfa sprouts
- 4 dill pickles, thinly sliced + extra to serve
- Heat half the oil in a small frying pan over high heat. Add the onion, garlic and fennel seeds and cook for 4–5 minutes or until softened. Place the onion mixture, black quinoa, beetroot, quinoa flakes, dill, egg, flour, polenta salt and pepper in a food processor and pulse until just combined. Shape into 6 patties and then dust in remaining polenta.
- Place the avocado, feta and lemon juice in a small bowl and mash with a fork until combined.
- Heat the remaining oil in a large non-stick frying pan over medium heat. Add the patties and cook for 3–4 minutes each side or until golden brown.
- Divide the avocado mixture between the rolls. Top the bases with the alfalfa, patties and pickle. Sandwich with the roll tops and serve with extra pickles.
