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!

    Victoria, Australia
    4 people made this

    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

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Peel the beetroot and parboil for 3-4 mins. Drain water and roughly cut beetroot into pieces.
    2. Grind them coarsely in a blender (with no water) and transfer to a mixing bowl.
    3. Add all the other ingredients and mash them well. Form into patties.
    4. Heat some oil in a frypan and shallow fry patties till crispy on the outside.
    5. Serve hot paired up with yogurt dip!

    See it on my blog

    Cooking with SJ

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