Black bean and beetroot patties
These vegan, healthy black bean and beetroot patties are perfect to make vegan/vegetarian burgers, or can be wrapped in a tortilla or other flatbread with salad of your choice. Alternatively, they make lovely little nibbles at a party, served with a spicy dip. I served them in sweet potato tortilla wraps with red cabbage slaw, tomato salsa and jalapeno& coriander sauce.
Ingredients
Method
- Put the onion, garlic and chilli in a food processor. Pulse until you get a coarse paste, add the beetroot & coriander and pulse for 5 seconds. Add the cumin, paprika and rice flour.
- Transfer the mixture into a mixing bowl. Add the rice flour, lemon/lime zest, season well then combine. Now, add enough oat meal/maze flour( or fine polenta) to get a thick, doughy mixture.
- Divide the mixture into 6-8 equal portions and form patties. Put these on a plate, cover and chill until you’re ready to cook them.
- Heat a grill, griddle pan or frying pan.
- Spray the patties with oil, then cook them until golden.
- Serve warm.