These creamy beetroot patties with potato make a delicious snack, side dish or light meal to enjoy alongside a salad or steamed vegetables. With a little preparation these beet patties can be ready in minutes.
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.
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.
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. Keep refrigerated for up to 2 days.
I recommend wearing rubber gloves when handling beetroot. It stains!