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:

• Easy Carrot Greens Salad

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Beetroot Pulp Patties

These Beetroot Pulp Patties are great for a burger or with sweet potato fries and a garlic dressing.

Course Dinner, Lunch

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 10 patties

Author Luna Linnemann

Ingredients

• 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

Instructions

• 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.

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