Beetroot and Feta Burgers in Overnight Rye Bread Rolls with a side of Baked Sweet Potato Fries:

Ingredients for Overnight Rye Bread Rolls:

1. 400g Water 

2. 10g Fresh Yeast 

3. 270g Rye Flour 

4. 270g Plain Flour

5. 4g Salt 

6. 25g Honey 

7. Hand full of sunflower seeds

Directions for Overnight Rye Bread Rolls: 

1. Late evening: Dissolve the fresh yeast in the water and then add the honey.

2. Sift the rye flour and plain flour into the a Kitchenaid bowl. Add the salt and give it a good stir.

3. With the dough hook attachment and Kitchenaid on a low setting slowly incorporate the wet ingredients to the dry. You only need to mix until combined, no extra kneading is required for this recipe. Cover the bowl with cling film and put in the fridge over night.

4. In the morning: Scrape out the dough onto a generously floured work surface. Stretch out the dough to a long rectangle, about 10 cm wide and 40 cm long. Fold the rectangle half, lengthwise so that it measure 5cm wide and 40 cm long. Stretch and twist the rectangle lengthwise one to two times. Brush with water, sprinkle with sunflower seeds. Finish by sprinkling over a little extra plain flour.

5. Place a baking tray in the oven and preheat the oven to 275°C (or as high as your oven will go). Meanwhile let the dough rest under a tea towel for 30 min.

6. Divide the dough into 10 pieces and place on the hot baking tray. Bake for 15 minutes. Remove from oven and leave to cool on a wire rack.

Ingredients for Baked Sweet Potato Fries:

1. 500g Sweet Potatoes

2. 2 tbsp Olive Oil 

3. 2 tbsp Cornflour 

4. 1/2 tsp Garlic Granules

5. 1/2 tsp Smoked Paprika 

6. 1/2 tsp  Black Pepper 

7. Few Fresh Parsley Leaves 

8. Sea Salt to taste 

Directions for Baked Sweet Potato Fries:

1. Peel the sweet potatoes and slice into long thin strips.  It’s important that the fries are uniformly sized so they will cook evenly.  Add the fries to a large bowl of cold water and soak for at least 30 minutes.

2. Preheat the oven to 180°. Line a large baking tray with baking paper. parchment and set aside.

3. Drain the fries.Rinse out and dry your bowl. Blot the fries dry with a clean towel.

4. Add the fries back to the clean bowl and drizzle with the olive oil. Toss until evenly coated.

5. In a separate small bowl, mix together the cornflour, garlic granules, smoked paprika and black pepper. 

6. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornflour has soaked into the oil.

7. Spread the fries out in an even layer on the prepared baking tray.  Be sure that the fries aren’t overlapping.

8. Bake for 15 minutes.  Flip the fries over and bake for a further 10 minutes. 

9. Roughly chop a few fresh parsley leaves.

10. Sprinkle over salt to taste and let the fries rest for 5 minutes. 

Ingredients for Beetroot and Feta Burgers:

1. 400g raw beetroot

2. Small Bunch of Spring Onions 

3. 2 Cloves of Garlic

4. 10g Fresh Mint 

5. 1 Lemon

6. 3 tbsp Plain Flour 

7. 1 Egg  

8. 200g Feta 

9. 5 tbsp olive oil

Directions for Beetroot and Feta Burgers:

1. Peel and grate the Beetroot wrap in a muslin cloth and squeeze excess liquid. Place in a large bowl.

2. Finely slice the spring onions and add to the bowl. Crush the garlic cloves into the bowl. Finely chop the fresh mint and add to the bowl. Grate the lemon zest into the bowl, juice half the lemon, add to the bowl. Add 2tbsp of flour, 1 egg, along with a good pinch of salt and pepper. Stir to combined well. And finally stir in the feta.

3. Form the mixture into 8 burger-shaped patties and coat with flour. 

4. Heat a large frying pan over a low to medium heat with 3 tbsp olive oil and fry the patties for 10 minutes on each side. 

Ingredients for Dressing: 

1. 1 Avocado

2. 2 tbsp Tahini

3. 3 tbsp Lime Juice

4. 1 Clove of Garlic

Directions for dressing:

1. Place all the ingredients into a food processor and blitz into a creamy sauce.

Directions for serving:

1. Slice the rye buns open, layer rocket leaves, beetroot feta burgers, dressing and crown with the rye bun top. Serve with Sweet potatoes fries sprinkled with parsley.

2. Enjoy!