Beet and Potato Patties
These beet patties with potato are crispy on the outside and soft and creamy on the inside. They make a delicious, healthy snack, side dish or vegetarian meal perfect with salad or steamed vegetables.
Servings 12 patties
Calories 65kcal
Equipment
- Large non-stick frying pan
- Food processor
Ingredients
- 1 pound beets unpeeled
- 1 pound potatoes unpeeled
- 1 sm/med. onion any, finely chopped
- 2 tablespoons fresh dill finely chopped
- 4 tablespoons breadcrumbs plus 2 tbsp for coating
- ½ teaspoon caraway seeds
- 1 teaspoon balsamic vinegar
- 3-4 tablespoons oil olive/vegetable
- Salt and pepper to taste
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5, and line a medium sized baking sheet with parchment paper. Set aside.
- Prepare beets: Peel the beets and cut into 6 wedges, each. Pat dry with a paper towel then place in a mixing bowl, season lightly with salt and pepper, add the caraway seeds and 1 tablespoon of oil. Stir thoroughly.
- Roast beets: Spread over the baking sheet, place in the centre of the oven and bake for 1 hour. Remove from the oven and set aside to cool completely. In the meantime prepare the other ingredients.TIP: To save time you can roast the beets ahead and once cooled, cover and refrigerate overnight.
- Boil potatoes: Peel and boil the potatoes in salted water until tender. Drain thoroughly then mash until smooth. Set aside to cool completely.TIP: Potatoes can also be cooked and mashed a day ahead.
- Fry onion: In a small pan heat 2 teaspoons of oil, add the onion and cook over a low/medium heat for 4-5 minutes until soft. Remove from the heat and set aside to cool completely.
- Blend beets: To a food processor add the beet wedges, balsamic vinegar and onion. Pulse until the mixture becomes coarse and sticky. Do not puree until smooth.
- Add potatoes: Combine with the mashed potatoes, dill and 4 tablespoons of breadcrumbs. Stir thoroughly and add salt and pepper to taste.
- Make patties: Form small patties and gently press them into the breadcrumb mixture to make sure they are evenly coated on both sides. You should have 10-12 patties.TIP: I recommend spreading a little oil over the palms of your hands to prevent the mixture sticking to your hands and staining them.
- Cook patties: In a non-stick pan heat 1-2 tablespoons of oil and fry the patties over a medium heat for about 2 minutes on each side until lightly browned and crispy. Take care turning them over - they will be soft. Do not overcrowd the pan. Remove from the heat, set aside for 2 minutes then serve.
Notes
- You can cook the potatoes and beetroot ahead. Once cooled refrigerate overnight and make the recipe the following day.
- Pulse the beets until coarse, not completely pureed.
- Avoid overcrowding the pan so you can easily turn the patties over (they will be soft).
- I do not recommend using canned or jarred beets as they are likely to contain a lot of moisture and your patties may not hold their shape (or you'll end up using too much breadcrumbs).
- You can use leftover mashed potato but only if it doesn't contain any butter, milk or other ingredients which might add moisture into these patties.
- Serve hot or cold. See the bottom of the post for serving ideas.
- Keep refrigerated for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- I recommend wearing rubber gloves when handling beetroot. It stains!
Nutrition
Serving: 1patty | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg