Beetroot Patties
40 minutes
Don't like beetroot? No worries… I’ve got a great option for you to include this powerful antioxidant in your food. I had a can of beetroot sitting idle in my freezer for a few days, so thought I'd try making something pink in my kitchen… Yet, my intention was to prevent the taste of beetroot from being over-powering. You might make faces if you’re not a beetroot-fan, I’m sure… but believe me, pink beetroot stains on the apron are worth having if you’re trying this yummy and healthy appetizer!
3 people made this
Ingredients
Serves: 4
- 1 medium beetroot
- 2 boiled potatoes
- 1/2 cup grated cheese
- 1 teaspoon gram (chickpea) flour
- 1 teaspoon cashewnut powder
- 1/4 teaspoon black pepper
- salt, to taste
- oil, to shallow-fry
Directions
Preparation:30min ›
Cook:10min ›
Ready in:40min
- Peel the beetroot and parboil for 3-4 mins. Drain water and roughly cut beetroot into pieces.
- Grind them coarsely in a blender (with no water) and transfer to a mixing bowl.
- Add all the other ingredients and mash them well. Form into patties.
- Heat some oil in a frypan and shallow fry patties till crispy on the outside.
- Serve hot paired up with yogurt dip!
