Preheat the oven to 175°C (Fan heat)
You will need a large mixing bowl, a large flat roasting tin and a food processor.
Makes 12 patties
Preparation time 10-15 minutes
Cooking time 30-35 minutes
2 medium beetroot
1 large red onion
Juice of 1 lemon
50g ground almonds
1x280g carton of chickpeas or the equivalent soaked overnight
1 carton black beans (reserve the liquid)
1 egg for non vegan version
2 tsp cumin
1 tsp turmeric
2” grated ginger
Small bunch fresh coriander
1/2 tsp paprika (increase to 1 tsp if you fancy a kick)
1/2 tsp salt
Plenty of black pepper
Olive oil for cooking
Tahini and olive oil for dressing with lemon juice if required
Peel and grate the beetroot. I do this in the food processor, it’s cleaner and easier. Put beetroot in mixing bowl.
Finely chop the onion (or put this in processor to chop small as well). Add to bowl.
Drain the chickpeas and black beans and keep the water from them. Blend the chickpeas until broken down into a rough paste. Add to mixing bowl. Now do the same with the black beans.
Finely chop the coriander and add to the bowl with the spices, ginger and ground almonds. Season well with salt and pepper.
Stir thoroughly and add either the egg or the liquid from the black beans to bind the mixture so that it will form into patties.
You can keep this mixture in the fridge for 24 hours before cooking or you can prepare them on the tray and chill. Other wise you can cook them straight away.
Oil the roasting tin and form your patties. I have some rings to use for this but you can easily do this with dessert spoons.
Place them in the oven for 30-35 minutes. They want to be firm to the touch but not hard. They are ready eat. Mix a little tahini with olive oil to make a dressing, if you like it a little sharper then add some lemon juice
They can be served hot or cold. They keep in the fridge for a couple of days once cooked. Enjoy