Beetroot feta patties are made with chickpeas and baked in oven with out any extra fat.
I actually prefer the vegetable patties to be baked in oven instead of frying them in a pan. Ok, I admit, there is nothing like good old rösti fried in a big nob of butter. But there beetroot patties are very different from any rösti and making patties for a family of five is way easier in the oven.
Beetroot Feta Patties Recipe
800 g beetroots
1 can (app. 230 g) chickpeas
200 g feta
2 tbsp capers
2 dl greek yogurt
1 lime juiced
a handful of mint chopped
- Wash the beetroots and cook them (unpeeled) in a boiling water until they are soft.
- Peel the beetroots while they are still warm. Cut in junks and put in a food processor. Run the processor for a while so that the beets break. This should take only like 10 seconds.
- Drain and rinse the chickpeas and put them in the food processor with the beetroots. Ground to combine these two ingredients.
- Pour the beet and chickpea mixture in a large bowl. Add the eggs and mix well.
- Crumble the feta in the pattie mixture, add the capers and freshly ground black pepper.
- Form patties on a oven tray covered with a parchment paper.
- Bake in 180 degrees celsius for about 25 minutes.
- Mix lime juice, chopped mint and white pepper in to the yogurt.
- Serve the patties with yogurt dressing and green salad.
TIPS: Depending on the size and power of your food processor you might need to do the grounding work in two batches. Or ground first the beets, then the chickpeas and combine together in that bowl. If you over fill the food processor you need to ground the ingredients for pretty long time to get them well combined and that results in too smooth pattie mixture.
I don’t use much salt. For these patties I think the super salty cheese and capers are just enough but feel free to add some if saltier is more to your taste.
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