These super-healthy veggie burgers have more than a hint of Scandinavia about them. Whilst wonderful on their own, they would pair well with smoked salmon. A light cucumber pickle also complements them. They are baked in the oven, but you could part bake them for 15 minutes and finish them off on a barbecue if preferred. 

For the patties:

50g oats, blitzed to a fine powder

150g beetroot, peeled and grated

1 medium apple, peeled and grated

100g feta cheese, crumbled into small crumbs

2 spring onions, finely chopped

1 large egg, lightly whisked

2 teasp dried dill

A few pinches of cayenne powder

1 tbsp fresh dill

Salt and pepper

30g white sesame seeds

For the avocado dressing:

1 ripe avocado, peeled, stoned and roughly chopped

1 tbsp lemon juice

2 tbsp crème fraiche

1 tbsp chopped chives

Salt and pepper

For the salad:

Mustard leaves or rocket leaves

A light vinaigrette

To serve:

A few lightly pickled cucumber slices using this recipe (optional)

• Heat the oven to 200c (190c fan). 

• To make the patties, mix the blitzed oats with all other  patty ingredients  except the sesame seeds in a large bowl until well blended. Form the mixture into 8 round patties about 8cm x 2cm. It will be quite wet, but this helps keep them moist during cooking.

• Pour the sesame seeds onto a plate and coat both sides of each patty. Place on a lined baking tray and pop in the oven  for about 20 minutes until firm and lightly golden, but still retaining some moisture. Allow to cool for a few minutes.

• Meanwhile, blitz together the avocado dressing until you have a smooth slightly liquid consistency  - you may need to add some milk. Season well

• When ready to serve, combine and dress the leaves, then serve 2 patties per person along with the dressing.