Beetroot Patties Recipes
BEAUTIFUL BEETROOT & FETA PATTIES
Tasting great and and bringing a vibrant purple to your plate, these beetroot & feta patties will make the perfect lunch or light dinner
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into 18 patties.
- Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water, and warm the flatbreads (I do this over a gas flame so that they char a little, but it can be done in a microwave or oven instead).
- Spread the warm flatbreads with some of the tahini yogurt, then add the salad items. Top with the hot patties, squeeze over some lemon juice, then roll up and eat with your fingers.
Nutrition Facts : Calories 218 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium
BEETROOT PATTIES
These wholesome, gluten-free beetroot and apple bites are coated with sesame seeds and baked, then served with a creamy avocado dip
Provided by Giancarlo Caldesi
Categories Buffet, Canapes, Side dish, Snack, Starter, Supper, Vegetable
Time 45m
Number Of Ingredients 13
Steps:
- Whizz the ingredients for the dip together in a food processor until smooth and glossy. Chill until ready to serve.
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. In a large bowl, mix all the ingredients for the patties together with a large spatula until well blended. Form the mixture into 12 round patty shapes, roughly 6cm wide, by pressing together between your palms. They will feel wet, but this helps to keep them moist during baking.
- Put the sesame seeds in a bowl and coat the patties. Lay each patty on the baking tray and bake for 20 mins or until firm to the touch and lightly golden, then serve with the dip.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
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- Preheat the oven to 400 F/200 C/ gas mark 6. Line a baking sheet with parchment paper (if you've cut your beets in half lightly grease the sheet with oil spray). Place the beetroot on top and roast in the centre of the oven for 30 minutes or until cooked but still firm. Remove from the oven and set aside to cool completely. Peel and puree along with the garlic.
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