Beetroot patties

Patties have been a staple in our freezer and fridge for a long time, and we make them according to season, mood and preferences. Beetroot patties are a wonderful autumn and winter favourite, while in summer we turn to courgette and cauliflower patties and spice them up with fresh herbs in season. We enjoy the patties as they are or topped with some white cheese, salmon, serrano ham, pesto or fresh tomatoes. These beetroot patties are also a great vegetarian alternative to the meat in a burger; it tastes delicious and with the rich and earthy flavour and texture of the beetroot you won’t miss the beef.

In this recipe, I use psyllium husk to avoid adding a lot of flour and to make the patty a bit lighter. Psyllium husk can be found in most well-stocked supermarkets or health food stores, but if you do not have psyllium husk on hand, you can easily swap it with around 150g flour for a delicious and tasty beetroot patty.

Instructions:

Peel and roughly grate the beetroot and onions. Place the grated beetroot and onions in a bowl with the eggs and mix thoroughly. Add the psyllium husk (or flour) and mix again. Finally, add salt, pepper, white cheese and fresh mint and mix to combine. Heat a frying pan on medium heat and add a large dollop of butter. Use your hands to shape the beetroot patties. Fry the patties on each side for 5-10 min., depending on thickness, until golden and set.