Beet and Potato Patties

These beet patties with potato are crispy on the outside and soft and creamy on the inside. They make a delicious, healthy snack, side dish or vegetarian meal perfect with salad or steamed vegetables.

See also stuffed potato patties!

These beet patties with potato are made with roasted beets, mashed potatoes and a few additional ingredients to enhance the flavour and bind the mixture. I pulsed the beets until coarse for added texture and combined them with potatoes, which produced a delicious combination of chunky and creamy.

These beet potato patties are vegan, nutritious, easy to make and versatile. Enjoy them for lunch, dinner or as a snack!

Beet patties ingredients and substitutions

• Beets: make sure your beets are firm and have fresh stalks.
• Potatoes: use starchy/floury potatoes that are good for mashing, such as Russets, Yukon Gold or Maris Piper (UK).
• Breadcrumbs: they absorb excess moisture from the beets and produce a crispy finish.
• Onion: any.
• Herbs: I used fresh dill, but you can add your favourite dried herb mix instead (about 1 teaspoon or to taste). I also like to use some caraway seeds in this recipe, but they are not essential.
• Balsamic vinegar: enhances the flavour.
• Oil: use your favourite.
• Salt and pepper: add to taste.

How to prepare the beets

Beets can be prepared in a number of ways but for this recipe I chose to roast them for maximum flavour. I tend to roast beets whole (see beet potato salad and shredded beets as examples), but this time I wanted to also dehydrate them a little in the oven, which is why I cut them into wedges before roasting.

Removing excess moisture from the beets is important as it helps ensure that your beet patties have the right consistency and hold their shape in cooking. See Instructions below for details.

Step-by-step recipe instructions

1. Preheat the oven to 375F/190C/170 fan/gas mark 5, and line a medium sized baking sheet with parchment paper. Set aside.

2. Prepare beets: Peel the beets and cut into 6 wedges, each. Pat dry with a paper towel then place in a mixing bowl, season lightly with salt and pepper, add the caraway seeds and 1 tablespoon of oil. Stir thoroughly.

3. Roast beets: Spread over the baking sheet, place in the centre of the oven and bake for 1 hour. Remove from the oven and set aside to cool completely. In the meantime prepare the other ingredients.

TIP: To save time you can roast the beets ahead and once cooled, cover and refrigerate overnight.  

4. Boil potatoes: Peel and boil the potatoes in salted water until tender. Drain thoroughly then mash until smooth. Set aside to cool completely.

TIP: Potatoes can also be cooked and mashed a day ahead.

5. Fry onion: In a small pan heat 2 teaspoons of oil, add the onion and cook over a low/medium heat for 4-5 minutes until soft. Remove from the heat and set aside to cool completely.

6. Blend beets: To a food processor add the beet wedges, balsamic vinegar and onion. Pulse until the mixture becomes coarse and sticky. Do not puree until smooth.

7. Add potatoes: Combine with the mashed potatoes, dill and 4 tablespoons of breadcrumbs. Stir thoroughly and add salt and pepper to taste.

8. Make patties: Form small patties and gently press them into the breadcrumb mixture to make sure they are evenly coated on both sides. You should have 11-12 patties.

TIP: I recommend spreading a little oil over the palms of your hands to prevent the mixture sticking to your hands and staining them.

9. Cook patties: In a non-stick pan heat 1-2 tablespoons of oil and fry the patties over a medium heat for about 2 minutes on each side until lightly browned and crispy. Take care turning them over - they will be soft. Do not overcrowd the pan. Remove from the heat, set aside for 2 minutes then serve.

Serving suggestions

These beet and potato cakes can be served as a snack, either hot or cold. They are delicious on their own but you could also serve them with plain yogurt, ranch dip, vegan caesar salad dip or dill pickles.

For a vegetarian meal idea serve with steamed vegetables, crispy salad, crunchy coleslaw, sauerkraut salad or Polish cucumber salad (as in the photo). 

These beet patties make a fantastic side, delicious with chicken or fish dishes (such as yogurt chicken or crusted salmon).

TIP: Alternatively, omit the breadcrumbs and dill, puree the beet mixture until smooth and serve as a beet potato mash!

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 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 would add unnecessary moisture and affect the consistency of your patties.

Top tips 

• You can cook the potatoes and beetroot ahead. Once cooled refrigerate overnight and make the recipe the following day.
• Pulse the beets until coarse, not completely pureed.
• Avoid overcrowding the pan so you can easily turn the patties over (they will be soft).
• Serve hot or cold. Keep your beet patties with potatoes covered, refrigerated for up to 3 days.
• Freeze in an airtight container for up to 3 months.
• I recommend wearing rubber gloves when handling beets. They stain!

More vegetarian patties to try next

• Beet Quinoa Burgers
• Healthy Broccoli Patties
• Cauliflower Cheese Patties
• Sweet Potato Fritters (Vegan, Gluten Free)
• Red Cabbage Patties

See also these other easy, delicious side/snack recipes as well as more vegetarian meal ideas!

Recipe

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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