• 500g beetroot
  • 2 medium/large eggs
  • 50g ground almonds
  • Small bunch of fresh coriander
  • Juice of half a lemon
  • 2/3 tbs olive oil
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp paprika/cayenne
  • Pepper to taste
  • Juice of one orange to use once cooked

Preheat the oven to 175°C (fan oven) Gas Mark 3.

Peel the beetroot and grate on fine grater in food processor.  Place in a large bowl and make a dip in the centre.  Break the eggs into the dip. Add all remaining ingredients and stir with something like carving fork until well combined.  

Oil a roasting tin and form into shape as illustrated using a 2 1/2” or 6 cm cookie cutter or mould.  Press down inside mould to keep them together once cooked.

Roast for 25 mins at 175°C.  Place on a serving dish and squeeze a little organs juice on each one.  Decorate with segments of orange and coriander leaves.

My family love these and are happy to eat them cold the next day.