Vegetarian beetroot patties
- 1 onion
- 2 cloves of garlic
- 1 pack of soybeans
- 1 pack of cannellini beans (or any beans you fancy)
- 4 small beetroots, grated
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- Bread crumbs
- 1 egg (skip if you want to make it vegan (or just want a challenge)
- Spices: go nuts. I went with paprika, cumin, garlic powder and rosemary.
Mash/mix the beans using a food processor, mixer or just your hands (get it, son). As long as you end up with a gooey mush. Add the grated beetroots (uncooked) together with the rest of the ingredients. Adjust the amount of breadcrumbs to make the mush stick together. The consistency is crucial, especially if you decide to skip the egg. Form little patties in preferred sized and fry off in a pan. Get your hands in there, it’s easier. If the mush sticks to you hands, rinse them quickly with cold water in between patties. I served these little nuggets with oven roasted potatoes, kale salad and a tahini dressing.