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
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
And there you have it – beautiful, delicious, and wholesome beetroot patties ready to be enjoyed! These versatile patties are fantastic served warm, perhaps with a dollop of plant-based yogurt or a fresh, crisp salad on the side. They also make a great filling for sandwiches or wraps for a healthy lunch on the go. Don't hesitate to experiment with the recipe; try adding a pinch of cinnamon or some chopped walnuts for extra flavor and crunch. We hope this recipe inspires you to explore the wonderful world of vegetable patties and discover the joy of creating nourishing meals from simple, natural ingredients. Enjoy your cooking!
0 comments