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These beet patties taste spicy, juicy and incredibly delicious. They are also vegan, healthy, filling and colorful. You can serve them with a side dish, a vegetable salad and a dip for lunch. They are also ideal as burger patties. You can find a detailed beetroot fritters recipe with the exact quantities and step-by-step instructions below.
Recipe with raw vegetables
You need raw beet for this vegan patties recipe. It must not be cooked, unlike the Russian beet salad recipe or the vinaigrette salad recipe.
You then need to wash, peel and finely grate the beet. You can grate it by hand using a fine kitchen grater or shred it very briefly in a blender, but do not blend it to a pulp.
Beet patties with oats and walnuts
I made the beet patties with quick oats, just like my lupin fritters. They bind the vegetable mixture very well and also provide a slightly nutty note.
Walnuts perfectly complement the taste of beet. You may already be familiar with this combination from the beet pkhali recipe.
Alternatively, you can make these vegan fritters with other nuts and seeds. Or leave out the nuts and simply use a little more oats.
Also possible as burger patties
The beetroot fritters are not only delicious with a salad, a dip or a side dish. They are also perfect as patties for a vegan burger.
Form larger patties from the beet mixture and fry them slowly over a low heat for a little longer. You will get about five vegan burger patties with this recipe.
Then serve them on homemade hamburger buns with any vegetables and fresh herbs. Guacamole, vegan mayonnaise or ketchup are suitable burger sauces.
These beetroot fritters are
- hearty,
- juicy,
- spicy,
- slightly nutty,
- very tasty,
- aromatic,
- colorful,
- filling,
- vegan,
- healthy,
- with lots of vegetables,
- with oats,
- with walnuts,
- without eggs,
- quick and easy to prepare,
- delicious warm and cold,
- perfect as a main course, snack or burger patties, just like the oatmeal patties or the lentil patties.
How to make beet patties: tips and tricks
- Only use uncooked beet for these vegan patties.
- Use linseed as an egg substitute in the recipe.
- You can adjust the amount of garlic to taste.
- Season the beet mixture for the patties with herbs and spices of your choice.
- You can leave out the walnuts and use more oats instead.
- The beetroot fritters are very soft when fried. Turn and remove them from the pan carefully. When they have cooled down a little, they will become firmer.
Did you make the beet patties using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Also try these vegan fritters recipes:
- Rice patties with zucchini – vegan recipe
- Chickpea patties baked – vegan recipe
- White cabbage patties – vegan flourless recipe
Beet patties
Ingredients
- 30 g linseed
- 45 ml hot water
- 350 g raw beet
- 1 onion medium
- 3 cloves of garlic
- 60 g quick oats
- 30 g walnut kernels
- 1 tsp dried marjoram
- 1 tsp dried oregano
- 1/4 tsp grated nutmeg
- 1/3 tsp black pepper or to taste
- 2/3 tsp salt or to taste
- vegetable oil for frying
Instructions
- Finely grind linseed in a blender.
- Put them in a bowl, pour hot water over them, stir and leave to soak for 15 minutes.
- Peel beet, grate it finely and squeeze out some of the juice.
- Peel onion and garlic, chop into small pieces and add to the beet.
- Finely grind oats and walnuts in a blender and add them to the beet mixture.
- Add the linseed mixture and mix.
- Season the beet mixture with marjoram, oregano, nutmeg, black pepper and salt and leave to rest at room temperature for 10 minutes.
- Then knead the beet mixture again. If it is too mushy, add some oats. If it is too dry, add some of the squeezed beet juice.
- Pour some vegetable oil into a frying pan and heat over a medium heat.
- Form small flattened fritters from the beet mixture.
- Fry the beetroot fritters over a low to medium heat until golden brown on one side, then carefully turn them over and fry them until golden brown on the other side too.
- Carefully spread the beet patties on kitchen paper, allow them to drain briefly and cool slightly so that they become a little firmer.
Notes
- Only use uncooked beet for these vegan patties.
- Use linseed as an egg substitute in the recipe.
- You can adjust the amount of garlic to taste.
- Season the beet mixture for the patties with herbs and spices of your choice.
- You can leave out the walnuts and use more oats instead.
- The beetroot fritters are very soft when fried. Turn and remove them from the pan carefully. When they have cooled down a little, they will become firmer.
- Take note of the detailed tips and tricks for making the vegan beet patties at the top of the article.
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