Beetroot & Sesame Patties


These beetroot patties are a fav that we bring along to most picnics.  They are also good for lunch the next day.  They are best served with raita (cucumber and yoghurt dip)

  • 3 med sized beetroots
  • zest of one orange
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 bulbs garlic finely chopped
  • 1 cup chickpea flour (or wheat if you can’t find)
  • ¼ C sesame seeds, 1 tsp salt

Peel and grate the beetroot.  Add the orange zest, spices, garlic and salt.  Add the flour until you are able to form patties that will hold their shape.  You may need a little more or less than one cup of flour – it depends how juicy your beetroots are (warning: these patties are meant to be quite moist, so don’t make them too dry).  Allow the mix to rest in the fridge for one hour and then form into small patties.  Coat the patties in sesame seeds and shallow fry in oil for a few minutes on each side. Arrange the patties on a tray and cook in the oven for a further 20 minutes to cook out the raw flour taste.