Beetroot Patties with Apples and Flax Seeds

Welcome to a recipe that celebrates the vibrant, earthy sweetness of beetroot in a wonderfully creative way! These Beetroot Patties with Apples and Flax Seeds are a testament to how simple, wholesome ingredients can be transformed into a delightful and nutritious meal. In many Eastern European cuisines, "kotlety" (patties) are a beloved comfort food, typically made with meat. This recipe offers a modern, plant-based twist that's both healthy and incredibly flavorful. The natural sweetness of apples perfectly balances the earthy notes of the beetroot, while flax seeds add a pleasant texture and a fantastic nutritional boost. Whether you're a seasoned vegetarian or just looking to add more plant-based meals to your diet, these colorful patties are sure to become a new favorite.

Beetroot patties with apples and flax seeds

Cooking: 1 hour

Quantity: 3 Servings

Per serving

Calories: 250 kcal

Proteins: 7 g

Fats: 4 g

Carbohydrates: 42 g

Ingredients for Beetroot Patties with Apples and Flax Seeds

• 300 g beetroot
• 200 g sweet apples
• 50 g mannaya krupa (semolina)
• 60 g rolled oats
• 3 teaspoons flax seeds
• black sesame seeds, white sesame seeds, green onions for serving

How to Make Beetroot Patties with Apples and Flax Seeds

Wash the beetroot with a brush, boil until tender, then place in cold water for a few minutes. Peel the beetroot and grate it on a coarse grater.

Grating the boiled beetroot

Add coarsely grated apples to the beetroot. You can peel the apples, but it’s not necessary.

Adding grated apples to the beetroot

Add a pinch of salt and a pinch of sugar to the beetroot and apples, then add the mannaya krupa (semolina) and rolled oats. Mix the ingredients thoroughly. The combination of semolina and rolled oats successfully replaces eggs in the mixture, and these grains also make the vegetable patties more filling.

Adding semolina and rolled oats

Add the flax seeds to the bowl with the beetroot mixture and let it rest for 15-20 minutes. This allows the semolina and rolled oats to absorb the juices and swell, which will make the mixture sticky and the patties easy to form.

Adding flax seeds and letting the mixture rest

Form small, flat patties and coat them in semolina. You can also coat the patties in breadcrumbs or rolled oats, whichever you prefer.

Coating the formed patties in a breading

Heat olive oil for frying in a non-stick pan. Fry the patties for 3 minutes on each side. Then, transfer them to a heavy-bottomed pot, cover with a lid, and simmer for about 7 more minutes.

Frying and then simmering the patties

Alternatively, you can bake the patties in the oven. Line a baking sheet with parchment paper, brush it with olive or vegetable oil, arrange the patties on it, and bake for 25 minutes in an oven preheated to 170°C (340°F).

Coating the cooked beetroot patties in sesame seeds

Toast white sesame seeds in a dry pan until golden, then add a teaspoon of black sesame seeds (purely for aesthetics). Coat the finished beetroot patties with apples and flax seeds in the sesame seed mixture, serve, and sprinkle with green onions.

Beetroot patties with apples and flax seeds