50 g Cashew nuts
50 g Crunchy oats
2 tsp Cumin
1 tbsp Medium-hot mustard
1 tsp Rosemary, dried
1 tbsp Salty soy sauce
1 tbsp Sweet soy sauce
255 g Tinned kidney beans (drained weight)
4 level tbsp Vegan crème fraîche
2 tbsp Wholegrain Dijon mustard
250 g beetroot
0.5 tsp cayenne pepper
1 tbsp coconut oil
1 tsp dried thyme
1 clove garlic
2 pinch ground pepper
2 tbsp maple syrup
2 tbsp olive oil
1 piece red onion
1 pinch salt
1 pinch sea salt
1 tbsp tomato purée
Peel and coarsely grate the beetroot.
Peel and finely dice the onion and garlic, then sauté in coconut oil in a pan over medium heat for 2 minutes.
Add the beetroot, spices, herbs and tomato purée and cook for another 3 minutes until the beetroot is just slightly al dente.
Stir in the soy sauces and mustard.
Ingredients
250 g beetroot, 1 piece red onion, 1 clove garlic, 1 tbsp coconut oil, 2 tsp Cumin, 1 tsp Rosemary, dried, 1 tsp dried thyme, 0.5 tsp cayenne pepper, 1 tbsp tomato purée, 1 tbsp Salty soy sauce, 1 tbsp Sweet soy sauce, 1 tbsp Medium-hot mustard
Process the oat flakes and cashew nuts into flour in a multi-chopper.
Drain the kidney beans in a sieve.
Add everything to the beetroot mixture, knead until a coarse mixture forms and season with salt and pepper to taste.
Ingredients
50 g Crunchy oats, 50 g Cashew nuts, 255 g Tinned kidney beans (drained weight), 1 pinch salt, 1 pinch ground pepper
Season again, divide into four equal portions and shape each portion into a patty.
Heat the oil in a large frying pan and spread it around. Fry the patties over a medium heat for approx. 7 minutes until golden brown.
Ingredients
2 tbsp olive oil
Mix together all the ingredients for the dip and season with salt and pepper.
Ingredients
2 tbsp Wholegrain Dijon mustard, 4 level tbsp Vegan crème fraîche, 2 tbsp maple syrup, 1 pinch sea salt, 1 pinch ground pepper
Serve beetroot patties with Dijon mustard dip.
408.25
13.73 g
23.57 g
35.18 g
