Beetroot, Carrot & Feta Koftas With Pita Breads

_INGREDIENTS

• 70 g carrots (approx. 2 small carrots grated)
• 230g Beetroot                      
• 1⁄2 tablespoon baking powder
• 100g rice flour                          
• 80ml coconut cream                            
• 50g feta (optional)                          
• 25g Pinenuts                        
• 1⁄2 tablespoon cumin                        
• 1⁄2 tablespoon dill (fresh or dried)      
• Salt & pepper
  

_INSTRUCTIONS

1. Wash, peel and grate the carrots & beetroot. In a bowl, mix together the grated carrots, beetroot, pine nuts, cumin, dill, rice flour, crumbled feta, salt & pepper. Add the coconut milk and mix until a sticky mixture forms and it's well combined.
2. Heat a large frying pan to medium heat. Using a spoon, add small spoonfuls to the pan, creating mini pancake shapes. Cook on both sides for 3-4 minutes. Remove the koftas from the pan & place onto a lined baking tray or nonstick baking tray. Bake in the oven at 200 degrees for 10 minutes.
3. To make the tzatziki. In a bowl, combine the yoghurt, garlic, diced cucumber, dill, salt, and olive oil.
4. Served with toasted pita bread, fresh cos lettuce, cucumber, tomatoes, onions & tzatziki.                                  

_{LEFTOVERS? HERE'S HOW TO STORE:}

1. Let your koftas cool down to room temperature.
2. Place them in an airtight container. You can layer them with parchment paper to prevent sticking.
3. Store the container in the fridge. The koftas will last for 3-4 days if stored properly.
4. Store in a container in the freezer for 2-3 months for a tasty dinner another day.