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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 clove of garlic chopped
  • 1 red onion
  • 1 chilli roughly chopped
  • 2 Tbsp chopped coriander
  • 1 tin black beans drained
  • 2 small or 1 big cooked beetroot
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 Tbsp rice flour or maze flour
  • 2-3 Tbsp oat meal
  • 1 lemon or lime zested

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Heat a grill, griddle pan or frying pan.
  5. Spray the patties with oil, then cook them until golden.
  6. Serve warm.