Vegetarian beetroot patties
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Vegetarian beetroot patties

Course: Snacks, Vegetarian Recipes
Servings

3

servings
Prep time

10

minutes
Cooking time

10

minutes
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.


Directions

  • 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.