Beet & Feta Sliders

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges, put them on a baking tray, drizzle with vegetable oil and season with salt and pepper

Put them in the oven for 20-25 min or until golden and crispy 

Meanwhile, drain and grate the beetroot into a sieve, over a bowl, then press to release any excess juice (you'll use this later!)

Tip: try and squeeze as much juice out as you can, this will help the beet burgers stick together

Chop the tarragon finely, including the stalks 

Peel and chop (or grate) the garlic

Pat the feta dry with kitchen paper and break it up into small pieces 

Peel and slice the red onion[s] finely

Combine the grated beetroot, garlic, feta, breadcrumbs, egg[s], half of the tarragon and 2 tbsp [4 tbsp] flour in a large bowl and season with salt and pepper  

Slice the ciabattas in half and then into 4 (see picture) - this will give you 4 sliders each

Heat a wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the onion with a pinch of salt and cook for 5 min or until slightly softened 

Reduce the heat to medium-low, add the beetroot juice and cook for a further 5 min

Once the onions are cooked, transfer them to a dish, wipe the pan clean and reserve it for later

Divide the beetroot mixture into 8 [16] and shape into balls, roughly the same size as a golf ball

Flatten each ball slightly to make beetroot patties

Return the reserved pan to a medium-high heat with 1-2 tbsp vegetable oil

Once hot, gently add the beetroot patties to the pan one by one (you may need to do this in batches) and cook for 2-3 min on each side

Meanwhile, combine the mayonnaise, vinegar and remaining tarragon with 2 tbsp [4 tbsp] olive oil and season with salt and pepper

Drizzle the ciabattas with olive oil and put them into the oven for 3-4 min or until warmed through