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Vegetarian beetroot patties Recipe

4 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Snacks, Vegetarian Recipes
Servings 3 servings
Calories 180 kcal

Ingredients
  

  • 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.

Instructions
 

  • As always, fry up the onion and garlic. Let cool for a bit. You can add them raw as well, I just prefer the texture when they’re pre-cooked.
  • 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.

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