Patties, sometimes also called fritters, are one of my absolute favourite foods. There are just as many things to love about them as there are ways to make them. I have different favourite patties for different seasons. Here during summer I have made my light, green favourite Zucchini Patties. When autumn and winter comes it is these beetroot or sweet potato patties that I make the most. And during spring I begin to add leeks, spring onions and fresh vegetables and sometimes turn up on the spicy asian flavours.
Well back to these velvet coloured darlings. The thing I am mostly impressed with by this variant is the magical change in favour that happens as soon as you fry the beets. they become sweet and very irresistible. I paired the sweet and aromatic flavour with the fresh herbs and some salty feta cheese, which I thought was absolutely lovely.
I have made these patties grain free and used psyllium husk instead, because I don’t see any need to add a lot of flour when you already have some great calories and rich carbohydrates from the beetroot. But if you do not have psyllium husk, you can use flour instead, which I have made a note about in the recipe.
I have used these patties instead of meat in a burger, which is going really well due to the fact that the patties are so rich in flavour and texture. But I also love to top them with avocado, vegetables or other goodies and just eat them as a quick lunch.
You’ll find the recipe over at Apetina a long with a the rest of the recipe I cooked up for them :)