These creamy beetroot patties with potato make a delicious snack, side dish or light meal to enjoy alongside salad or steamed vegetables. With a little preparation these beet patties can be ready in minutes.
Beetroot patties ingredients
In addition to the beets these patties contain mashed potato, garlic, seasoning, a little cheddar cheese and breadcrumbs to help bind the mixture.
I recommend using potatoes that are good for mashing or all rounders, such as Maris Piper, King Edward, Russets or Yukon Golds.
The cheese adds more depth of flavour and I recommend using mature or extra mature cheddar. It also helps to bind the mixture.
The breadcrumbs bring all the ingredients together and absorb the moisture from the beet. I also used them for coating the patties.
You won't need very much oil for frying these beetroot patties in - 2 tablespoons should be enough.
How to prepare the beetroot
Beetroot can be prepared in a number of ways but for this recipe I chose to roast it to ensure it retains maximum flavour.
You can either roast it whole or cut it in half before putting in the oven (it will cook faster).
Preheat the oven to 400 F/200 C/ gas mark 6. Line a baking sheet with parchment paper (if you've cut your beets in half lightly grease the sheet with oil spray). Place the beetroot on top and roast in the centre of the oven for 30 minutes or until cooked but still firm.
Remove from the oven and set aside to cool completely. Peel and puree along with the garlic.
Top tip
To save time you can roast the beetroot ahead and once cooled refrigerate it overnight.
Assembling the recipe
1.While the beetroot is in the oven peel and boil the potatoes in salted water. Drain well then mash until smooth. Set aside to cool completely before assembling the recipe.
When the beetroot and potatoes have cooled completely combine them with the rest of the ingredients.
2. Stir thoroughly until all the ingredients have been incorporated.
3. Form small patties and coat both sides in 1-2 tablespoons of breadcrumbs.
4. In a large non-stick pan heat up a little oil and fry the patties over a fairly high heat for about 2 minutes on each side until lightly browned. Remove from the heat and serve.
Top tips
- Use small rather than very large beets - smaller beets take less time to cook.
- You can cook the potatoes and beetroot ahead. Once cooled refrigerate overnight and combine just before making the recipe. Alternatively prepare the mixture ahead, refrigerate overnight and make the patties the next day.
- These beetroot patties need to be fried very briefly (just to crisp up and warm through) as all the ingredients are ready to eat. 2 minutes on each side should be sufficient. Do not overcrowd the pan.
- Serve hot or cold. Keep refrigerated for up to 2 days.
- I recommend wearing rubber gloves when handling beetroot. It stains!
Can I use ready-cooked canned or jarred beets
I do not recommend it. Canned beetroot is likely to contain a lot of moisture and your patties may not hold their shape (or you'll end up using too much breadcrumbs). It's really best to prepare your own beets from scratch.
Can I use leftover mashed potato
Yes, but only if it doesn't contain any butter, milk or other ingredients which might add moisture into the patties.
Serving suggestions
These beet patties can be served as a snack or side dish, either hot or cold. They are delicious on their own but you could also serve them with plain yogurt or ranch dip, avocado pesto sauce, a drizzle of lemon juice or freshly chopped chives. For a light meal idea serve alongside crispy salad, steamed vegetables, coleslaw or sauerkraut salad.
You might also like
- Quinoa Burgers with Beetroot
- Healthy Broccoli Cheese Patties
- Cauliflower Cheese Patties
- Mung Bean Patties with Mushrooms
- Sweet Potato Fritters (Vegan, Gluten Free)
- Red Cabbage Patties
Keep in touch!
If you make these beetroot patties I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Beetroot Potato Patties
Equipment
- Large non-stick frying pan
- Food processor
Ingredients
- 12.35 ounces (350 g) beetroot unpeeled, approx. 3 small/med.
- 10.58 ounces (300 g) potatoes unpeeled, approx. 3 small/med.
- ⅓ cup (40 g) mature cheddar coarsely grated
- 1 garlic clove finely chopped
- 6 tablespoons breadcrumbs plus 1-2 tbsp for coating
- ⅕ teaspoon onion granules
- ¼ teaspoon fine sea salt plus pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 F/200 C/ gas mark 6. Line a baking sheet with parchment paper (if you've cut your beets in half lightly grease the sheet with oil spray). Place the beetroot on top and roast in the centre of the oven for 30 minutes or until cooked but still firm. Remove from the oven and set aside to cool completely. Peel and puree along with the garlic.
- While the beetroot is in the oven peel and boil the potatoes in salted water. Drain well then mash until smooth. Set aside to cool completely before assembling the recipe.
- When the beetroot and potatoes have cooled completely combine them with the rest of the ingredients. Stir thoroughly until all the ingredients have been incorporated.
- Form small patties and coat both sides in 1-2 tablespoons of breadcrumbs.
- In a large non-stick pan heat up a little oil and fry the patties over a fairly high heat for about 2 minutes on each side until lightly browned. Remove from the heat and serve.
Notes
- Use small rather than very large beets - smaller beets take less time to cook.
- Cook the potatoes and beetroot ahead. Once cooled refrigerate overnight and combine just before making the recipe. Alternatively prepare the mixture ahead, refrigerate overnight and make the patties the next day.
- I do not recommend using canned or jarred beets as they are likely to contain a lot of moisture and your patties may not hold their shape (or you'll end up using too much breadcrumbs). It's really best to prepare your own beets from scratch.
- You can use leftover mashed potato in this recipe but only if it doesn't contain any butter, milk or other ingredients which might add moisture into these patties.
- These beetroot cakes need to be fried very briefly (just to crisp up and warm through) as all the ingredients are ready to eat. 2 minutes on each side should be sufficient. Do not overcrowd the pan.
- Serve hot or cold, on their own, with plain yogurt or ranch dressing, avocado pesto sauce, a drizzle of lemon juice or freshly chopped chives. For a light meal idea serve alongside crispy salad, steamed vegetables or coleslaw.
- Keep refrigerated for up to 2 days.
- I recommend wearing rubber gloves when handling beetroot. It stains!
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Helen at the Lazy Gastronome
this sounds delicious! Thanks for sharing at the What's for Dinner party - hope your week is awesome!
Monika
Thank you Helen, likewise!
Emily
These look amazing! Thanks for sharing the recipe.
Monika
Thank you!
monidab@gmail.com
Thanks again Corina! As with the aubergines, you can't really taste the polenta in this recipe either, so it's perfect for people who aren't very keen on it:)
monidab@gmail.com
Thanks Jessica! I'd love to know how they turn out if you decide to make them:)
hijackedbytwins
Mmmm these look and sounds delicious! We love beetroot and the colour goes down well with the kids, they would love these! Thank you for sharing with #CookBlogShare x
monidab@gmail.com
Thanks Kirsty:)
monidab@gmail.com
Thanks Mandy, you can't taste the polenta in this recipe so it's perfect for people who aren't keen on it:)