Beet patties were the star of our Norwegian dinner!
If you've been following along, you know that beets rank at the top of my favorites list when it comes to veggies. I don't think I could live without them (really)!
Don't believe me? Check out my favorite cupcake recipe (they're beet-iful!).
Discovering a recipe for Beet Patties in Cooking the Norwegian Way (Munsen, 2002), I knew they would make their way into our Norwegian meal!
Don't believe me? Check out my favorite cupcake recipe (they're beet-iful!).
Discovering a recipe for Beet Patties in Cooking the Norwegian Way (Munsen, 2002), I knew they would make their way into our Norwegian meal!
The reicpe was vegetarian; however, with one minor change, I was able to make it vegan (and healthier!) with terrific results! Because I had a feeling this would quickly become a favorite recipe (for me as well as for many of you), I decided I should streamline the method while I was at it. Honestly, I just couldn't see myself boiling beets multiple times each week. Thankfully, for busy beet lovers everywhere, there are organic canned beets. You know I had a few cans in my pantry!
Canned organic beets make this dish a snap to make!
Beet Patties
1 can of organic beets (not pickled), drained
1 large potato cooked & peeled (this would yield 3/4 to 1 cup mashed)
1 stalk celery, chopped
2 chia "eggs" (click HERE for instructions)
2 Tablespoons dry gluten-free bread crumbs (you could sub crushed GF crackers here if no bread crumbs on hand)
1/4 teaspoon finely ground black pepper
2 to 4 Tablespoons oil for frying
You will need a large skillet for frying the patties. (I haven't tried baking these yet, but I think I will! I'll start with the same temp/time as my Vegan Burger Patties.)
Prepare your chia "egg"; set aside.
Place the potato and celery in a sauce pan and add just enough water to cover. Boil until tender. Drain potato and celery, and set aside to cool. Once the potato is cool enough to handle, remove the peel and place the potato and celery in your food processor.
Add the drained beets to the processor with the potatoes and celery; add the pepper, and blend just until the mixture is uniform and no large bits of beet remain.
Transfer the beet/potato mixture to a mixing bowl and stir in the bread crumbs and chia "egg".
Add enough oil to your skillet to coat it well and place pan over medium-high heat.
Using a serving spoon (or other large spoon), scoop portions of the mixture into the pan (they will spread into "patty" form). I used approximately 1/3 cup of the mixture for each patty, resulting in a 4"x3" finished product (note: not perfectly round ~ I wasn't so concerned with the shape).
Cook the patties on each side for 4-5 minutes, or until browned and firm enough to flip (only flip patties once during cooking).
Add more oil to the pan as needed. I cooked 2 batches of 4 patties each and used 1 Tablespoon of oil for the first side, and an additional 1/2 Tablespoon of oil for the second side in each batch, for a total of 3 Tablespoons of oil for frying all the patties.
Transfer cooked beet patties to a serving platter and enjoy warm!
1 can of organic beets (not pickled), drained
1 large potato cooked & peeled (this would yield 3/4 to 1 cup mashed)
1 stalk celery, chopped
2 chia "eggs" (click HERE for instructions)
2 Tablespoons dry gluten-free bread crumbs (you could sub crushed GF crackers here if no bread crumbs on hand)
1/4 teaspoon finely ground black pepper
2 to 4 Tablespoons oil for frying
You will need a large skillet for frying the patties. (I haven't tried baking these yet, but I think I will! I'll start with the same temp/time as my Vegan Burger Patties.)
Prepare your chia "egg"; set aside.
Place the potato and celery in a sauce pan and add just enough water to cover. Boil until tender. Drain potato and celery, and set aside to cool. Once the potato is cool enough to handle, remove the peel and place the potato and celery in your food processor.
Add the drained beets to the processor with the potatoes and celery; add the pepper, and blend just until the mixture is uniform and no large bits of beet remain.
Transfer the beet/potato mixture to a mixing bowl and stir in the bread crumbs and chia "egg".
Add enough oil to your skillet to coat it well and place pan over medium-high heat.
Using a serving spoon (or other large spoon), scoop portions of the mixture into the pan (they will spread into "patty" form). I used approximately 1/3 cup of the mixture for each patty, resulting in a 4"x3" finished product (note: not perfectly round ~ I wasn't so concerned with the shape).
Cook the patties on each side for 4-5 minutes, or until browned and firm enough to flip (only flip patties once during cooking).
Add more oil to the pan as needed. I cooked 2 batches of 4 patties each and used 1 Tablespoon of oil for the first side, and an additional 1/2 Tablespoon of oil for the second side in each batch, for a total of 3 Tablespoons of oil for frying all the patties.
Transfer cooked beet patties to a serving platter and enjoy warm!
A vegan main dish that's un-beet-able!
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