250 g Beetroot
50 g Cashew nuts
0.5 tsp Cayenne pepper
1 tbsp Coconut oil
50 g Crunchy oats
2 tsp Cumin
1 tsp Dried rosemary
1 tsp Dried thyme
1 clove Garlic
2 tbsp Maple syrup
1 tbsp Medium-hot mustard
2 tbsp Olive oil
1 units Red onion
1 tbsp Salty soy sauce
1 tbsp Sweet soy sauce
255 g Tinned kidney beans (drained weight)
1 tbsp Tomato purée
4 level tbsp Vegan crème fraîche
2 level tbsp Wholegrain Dijon mustard
Peel and coarsely grate the beetroot. Peel and finely dice the onion and garlic then sauté in coconut oil in a frying pan over a medium heat for 2 minutes until translucent. Add the beetroot, spices, herbs and tomato purée and steam for a further 2–3 minutes until the beetroot is still slightly firm to the bite. Stir in the soy sauces and mustard and season to taste.
Ingredients
250 g Beetroot, 1 units Red onion, 1 clove Garlic, 1 tbsp Coconut oil, 2 tsp Cumin, 0.5 tsp Cayenne pepper, 1 tsp Dried rosemary, 1 tsp Dried thyme, 1 tbsp Tomato purée, 1 tbsp Salty soy sauce, 1 tbsp Sweet soy sauce, 1 tbsp Medium-hot mustard
Blitz the oats and cashew nuts into flour in a food processor. Strain the kidney beans in a colander and add them to the beetroot mixture. Briefly stir two to three times to form a coarse mixture.
Ingredients
50 g Crunchy oats, 50 g Cashew nuts, 255 g Tinned kidney beans (drained weight)
Re-season, divide into four equal portions and shape each portion into a patty. Heat the olive oil in a large frying pan and fry the patties over a medium heat for 5–7 minutes until golden brown.
Ingredients
2 tbsp Olive oil
In the meantime, mix together all the ingredients for the dip and season with salt and pepper. Serve the patties with the Dijon mustard dip.
Ingredients
2 level tbsp Wholegrain Dijon mustard, 4 level tbsp Vegan crème fraîche, 2 tbsp Maple syrup
405.5
13.59 g
23.49 g
34.86 g
