Beetroot Patties - Vegan
Miranda | My Anosmic Kitchen
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.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
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 Cook Mode Prevent your screen from going dark
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
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