Method

• Soak the cracked wheat in cold water for 20 minutes
• In a large bowl add the mince, grated beetroot, onion and rosemary
• Using your hands squeeze out any excess moisture from the cracked wheat, add to your beetroot mixture, and  season well with salt and pepper
• Using your hand mix the ingredients together really well
• If the mixture needs some binding, add the egg and mix well
• Using slightly damp hands mould four even size patties and put onto a plate and chill until required
• When ready to cook, heat up a fry pan with enough oil to just cover the base of the pan
• When almost smoking add the patties and turn the heat down to medium
• Cook on both sides so they are golden brown and ruby red - they should take around 5 minutes either side (depending on the thickness)
• Serve immediately
• They are great wrapped in a crunchy lettuce leaf with perhaps a little tangy relish or yoghurt dressing