Beetroot Patty | Healthy Vegetarian Recipe

Beet Patty by Chef Vineet Bhatia

Ingredients
1 small red onion, chopped
1 clove garlic, chopped
1 red chilli, chopped
120g carrot, grated
170g boiled beetroot, grated
125g boiled potatoes
125g boiled chickpeas/canned
Handful coriander leaves, chopped
65g cheddar cheese, grated
Salt
Oil to pan fry
Sesame seeds to crumb

In a food processor blitz together chickpeas, potatoes and coriander leaves to form a dough-like mixture.
Heat oil in a pan and lightly saute the garlic, red onion until pink and add the grated beetroot. Cook till most of the beetroot juices evaporate.
Now add the grated carrots, red chilli and salt, cook for few minutes to further dry out the mixture.
Add the chickpeas and potato mixture, cook on low heat stirring constantly to form a smooth mixture.
Cool the mixture and add lemon juice, grated cheddar and chopped coriander, mix well.

Shape the beetroot mixture into 1.5 inch balls, roll in sesame seeds and flatten to form a patty shape. Keep in refrigerator for 25-30 minutes to harden.
Pan-fry the beet patty till each side turns golden, serve with chilli mayo.

Sriracha mayo
6 tablespoon mayonnaise
2 tablespoon sriracha sauce
Mix well till smooth.

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