INSTRUCTIONS

Heat the oven to 180 C.

Grate the beetroot and the carrot into a bowl and add the quails eggs, cassava flour and salt. Combine all of them together, I find using my hands works best. Form them into 4 equal sized patties. If you really squash them together then they will have a denser texture. I like to leave straggly edges to them because they crisp up nicely.

In a frying pan heat some olive oil and then fry the burgers until they are crispy brown on both sides. Transfer them to an over proof dish and put them in the oven.

In the meantime cut up your onion into slices and toss them into the still hot frying pan with a pinch of salt. Keep an eye on them stirring so they do not burn. Turn the heat down if you need to. You are aiming for browned but not burned onions.

While they are cooking make up your tortillas (see recipe) if you want to put them in a wrap - they are equally as delicious without.

Peel the cucumber, cut it in half and de-seed it. Slice it and add to the bowl for salad. Pel the outside layers off the iceberg lettuce and then slice up, or shred. Make up a dressing with olive oil, salt and distilled vinegar (see recipe).

After 20 mins in the oven your burgers should be cooked through. Serve with the salad and tortillas if you made them. They are also delicious with homemade chips (see other recipe).