10 ml (2 t) psyllium husks
125g/125ml (½ cup) full cream yoghurt with a dash of full cream milk
4g/10ml (2 tsp) mustard powder
8g/10ml (2 tsp) chopped garlic
zest of 1 lemon
2kg topside beef mince
100g feta, crumbled finely
salt and freshly ground black pepper
60ml (1/₄ cup) olive oil
We make double the quantity and keep the surplus for school lunches. Joe braais the patties on the Weber – they are really delicious and the kids will not eat them any other way. We eat the burgers on big grilled black mushrooms or slices of pan-fried aubergine. The kids love the low carb buns.
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).More About The Author
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