Beetroot Patties with Dill and Yoghurt
Vibrant, fresh, healthy and plant-based to boot, this dish is really adaptable as a starter, lunch or part of a spring barbecue spread. We’ve kept it simple, bu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pavilionfoods.co.uk.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Nonstick skillet
- Stove
- Spatula
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 400g red beetroot, peeled and coarsely grated
- 2 large banana shallots, finely chopped
- 30g ground flax seeds (linseed)
- 50g gram flour (chickpea flour)
- Salt
- black pepper
- Light olive oil for frying
- 150g vegan coconut or plain yoghurt
- 1 teaspoon cider vinegar
- 2 tablespoons dill, finely chopped
- Salt and olive oil to taste
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