Use leftover patties from the bean and beetroot burgers for a simple lunchbox item.


  • For the tzatziki

  • 1 cup plain Greek yoghurt

  • 1 Lebanese cucumber, diced

  • ¼ cup fresh dill, finely chopped

  • 1 clove garlic, crushed

  • squeeze of lemon juice (approx. ¼ lemon)

  • sea salt and black pepper, to taste

  • To serve

  • 2 large wholegrain or gluten-free wraps

  • 4 bean and beetroot patties, from the burger recipe

  • 2 handfuls baby spinach

  • ½ small red onion, thinly sliced


  • 1.

    Combine all of the tzatziki ingredients in a bowl, and mix well.

  • 2.

    Arrange the patty halves down the centre of the wrap. If you have too much, discard—or, even better, eat!

  • 3.

    Top with a dollop of the tzatziki, then add the spinach and red onion.

  • 4.

    Roll tightly in plastic wrap or waxed paper, then cut in half to serve. You may need to use toothpicks to hold the wraps and prevent them from unrolling.

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