Beetroot Pulp Patties

Beetroot Pulp Patties

It’s been a while since I posted a recipe, but the other day I made these Beetroot Pulp Patties, which were so simple and delicious. I love having beetroot juice, but I am not a fan of throwing the perfectly edible and nutritious pulp out and I therefore often use vegetable pulp in patties. You have to try them next time you make a beetroot juice. They are perfect in a burger and can easily be frozen so you have a healthy dinner alternative for the late and lazy days.

Hope you enjoy them! Let me know in the comments below if you liked them ❤︎

x Luna

Another yummy food waste reducing recipe:

Beetroot Pulp Patties

These Beetroot Pulp Patties are great for a burger or with sweet potato fries and a garlic dressing.
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner, Lunch
Servings: 10 patties
Author: Luna Linnemann


  • 100 g chickpea flour
  • 1 tbsp ground flax seeds
  • 1/2 cup water
  • 230 g beetroot pulp (I used 750 g beetroot for the juice)
  • 230 g kidney beans (1 can)
  • 1 red onion
  • 4 garlic cloves
  • 1 tbsp tamari sauce
  • 1 tsp rosemary
  • 1 tsp basil
  • 1 tsp curry
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp coriander


  • Turn the oven to 175°C convection.
  • Mix the chickpea flour, ground flax seeds and water and let it rest 5 min.
  • Meanwhile, peel the onion and garlic and chop it.
  • Add all ingredients to the chickpea mixture and combine well. You can use a handblender to blend the mixture a little, but leave some beans intact for a nice texture.
  • Shape 9 beautiful patties on a baking tray lined with baking paper and bake for 35 min.
  • Enjoy as is, in a burger or with some delicious sweet potato fries and dip.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

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