Beetroot Patties Recipe

A vegetarian beetroot meal recipe
Yield: 4    Preparation Time:     Cooking Time:
A Russian alternative cutlet recipe that replaces the meat content of the meal. A very economical meal to serve.


4 beetroots
Small bunch of spring onions, finely chopped
2 cloves garlic, crushed
4 tablespoons semolina
1 egg, beaten
200g brown breadcrumbs
Sunflower oil for frying
Large handful fresh mixed herbs; parsley, dill and chives
Pinch ground coriander seed
Salt and black pepper

Recipe Instructions

Prepare the beetroot.
Wash the beetroots and place them in a pot of water.  Bring the water to the boil and simmer the beets for 40 minutes.  Remove them from the pot and set them aside to cool.  Once cooled, peel them and place them in a blender and blend until they are well minced.  Place the minced beetroot in a bowl and mix in the semolina and let it soak up the moisture from the beetroot.

Fry the garlic and onion.
Heat the oil in a frying pan and gently fry the garlic for 30 seconds.  Add the spring onion and fry for another 2 minutes.  Add the garlic and onion to the beetroot and mix it together.  Add most of the finely chopped herbs, coriander and seasoning and mix it together well.

Make the patties.
Using the mixture, make round patties that are smaller and thicker than a hamburger.  Pat them well so they do not crumble.  Dip each patty in the beaten egg and then roll them in the breadcrumbs making sure they are well coated.

Cook the patties.
Heat the sunflower oil in a frying pan until the oil is sizzling.  Cook the patties for 4 – 5 minutes on each side until a dark crust has formed and you are happy they are cooked through.

Sprinkle over the remaining herbs and serve with a dollop of sour cream or horseradish relish.


Main course