These protein packed beetroot patties are easy to put together and a lot more straight forward that you may think. Sweet potato, oat flour and 10 other every day ingredients including salt and oil. Once you have them stored in the fridge that is your base and your protein for your Buddha bowls all week. You can also use the roasted beets in a host of other recipes, see the post below.
WATCH THE FULL VIDEO HERE
These have got to be the easiest beetroot patties to make and that’s no exaggeration. They are also vegan, delicious and they don’t fall flat to the ground when you try and eat them. Here’s the thing, I have made vegetable patties more than a dozen times, not only because they are full of goodness but because I genuinely love them and let me tell you, these are quite addictive! I actually found myself wishing for them when we had eaten them all so now I am definitely making more for this week.
THIS IS WHY YOU WILL WANT TO MAKE THESE VEGAN BEETROOT PATTIES
- you can make the mix and leave it overnight in the fridge
- they are the perfect healthy snack when you open the fridge and feel like a bite
- add them into a salad, beet burger, bun-less burger, snack with a dip or a dollop of sour cream or yogurt
- you are straight up going to love them
- they are very good for your digestion
- filling but not overbearing
- they really do not fall to the floor when you try to eat them
- and finally, dairy free
A comment on my Youtube channel “I’m a die hard meat eater and these beet patties look very appetising! Nice recipe x
BEETROOT PATTIES – VEGAN
How are doing so far? Need to see some other vegan delicious recipes?
- Vegan patties with sweet potato and spinach
- Bright Red Beet Hummus
- Pasta Sweet Potato and Beetroot
- Scrumptious Buddha Bowl
- Roasted cauliflower in Tahini – Buddha Bowl
- Eggplant slices
So, I love bread and if I could say it like Oprah I would – I looooovvvee bread! The best part of these patties is that I don’t find myself reaching for the bread when they are in the fridge. The texture has an almost bread like feel in your mouth. These beetroot patties are crunchy, filling, fresh and they taste really good.
ROASTING THE BEETROOT
I have made another falafel type burger recipe with chickpeas. Chickpeas being the binding ingredient didn’t seem enough for those beet burgers and I was really trying to get a firm patty without it falling to the floor before it gets to my mouth so I gave it a good couple more ingredients. The end result was a nice firm burger but with all those ingredients that went into it you would expect nothing less. If you want to see that recipe – full recipe here.
GRILL OR FRY?
Before we even get there let’s just take a look at how these look just like minced beef patties? Right?
Let’s not go into if you should grill or fry that is really your call. I fried these trying to keep the oil down to a minimum but I also couldn’t resist drizzling some olive oil over them while they were in the pan to keep them nice and tender. I have an older recipe where I baked my beetroot patties as well and they tasted perfectly delicious, I think it’s more a matter of what you are wanting. Sometimes I feel like frying in a little oil (like these) and sometimes not.
With a fresh green salad and avocado on the side if you are going to be roasting beetroot, you may as well roast some vegetables to make up a beautiful Buddha bowl. I had enough beetroot and went ahead making 2 different sets of beetroot patties as. If you have not roasted beets before I have very simple How To Roast Beetroot Video up on my channel.
If you try this Beetroot Patties – Vegan Recipe please leave a comment below letting me know how it goes. Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post. Enjoy!
Beetroot Patties - Vegan
- 2 roast beets
- 1 roast sweet potato
- handful of fresh chopped coriander
- 1 tsp salt
- 1/4 tsp dried parsley
- 1/4 tsp chili spice
- 1/4 tsp cumin spice
- 1/4 tsp coriander spice
- 1 cup cooked rice (brown rice was used in this recipe)
- 1 tbsp olive oil
- 1 cup oat flour
- oil for frying
olive oil for drizzling
- Grate the beetroot and mash the potato
- Combine the two veggies, add the chopped coriander, cover with cling wrap and leave in the fridge for a few hours to overnight.
- When ready to use, remove the cling wrap and add the remaining ingredients; salt, spices, brown rice, oil and oat flour.
- Using your hands, form the beet pattie ‘dough’ into burger patties. The mix should be firm.
- Heat a non stick pan and brush the base with oil.
- Make sure the pan is hot before laying the patties down into the pan, you should hear a sizzle.
- Once the patties are in, drop the heat slightly to prevent burning and allowing them to cook through.
- Drizzle a splash of olive oil over them once in the pan, turn over cooking on both sides (3 to 4 minutes on each side