The last of the beetroots have finally been pulled. I’ve still got some I’m intending to pickle, but here’s what I did with a 150g portion.
Chickpea & Beetroot Patties
Makes 4, serves 2
raw beetroot 150g
chickpeas 400g can
olive oil 3 tbsp
plain flour 1.5 tbsp
olive oil for shallow frying
Using the coarse blade of the grater attachment, grate the beetroot and set aside.
Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste. Mix in the flour and season carefully with salt and black pepper. Transfer the chickpea paste into the beetroot bowl and mix gently.
Shape the mixture into four thick patties, using lightly floured hands if the mixture is at all sticky. Warm a little olive oil in a shallow non-stick pan over a moderate heat. Lower the fritters into the hot oil and let them colour nicely, turn over and let the other side crisp lightly.
Good served with a yoghurt and coriander sauce (plum chutney works too).
Looking forward to making more, putting one in a bap, and calling it a veggie beetroot burger 🙂