Beet & carrot burgers or crackers

Makes about 30 medium patties (I’d eat 4 with some other veggies etc for my dinner), but it really depends on the size of your beetroot and carrots!

This is a favourite of mine for barbeques and potlucks. Everyone loves them.
However, the original recipe had eggs and I’d struggled to find a good substitute that held together (mostly through always being in a hurry, rather than genuinely not having options!)

Today I made these for our Māori class as they are great finger food and I also tried dehydrating some of them into tramping crackers – with great success.


2 medium-large beetroot and the same amount of carrot. (usually about 4 carrots, but again, depends on the size)
1-2 onions
4 large cloves garlic.
1 cup sunflower seeds
2 teaspoons caraway seeds (optional but very tasty)
3 tablespoons ground flax seeds mixed with 9 tablespoons water and left to sit for at least 5 minutes
50g (about ½ cup) dried falafel mix. (if you don’t have falafel mix, you can use oat bran, almond flour etc but will need to add a bit more flavour/seasoning. Check ingredients carefully if you need it to be gluten free. I tend to use Orgran).
1 teaspoon vegetable stock
½ teaspoon ground nutmeg
large pinch black pepper
extra salt or soy sauce if needed.
large pinch cayenne pepper or chilli flakes if you like it spicy.


  1. Mix the falafel mix, vegetable stock, nutmeg and pepper (and chilli if using) together and add water until it makes a thick paste. Leave to sit.
  2. Roughly chop the beetroot, carrots, onions and garlic and then add to food processor and whizz til finely chopped.
  3. Transfer mixture to a large mixing bowl.
  4. Heat a frying pan and when hot add the sunflower seeds and toast until golden. (You may want to do this in two or three lots).
  5. Next toast the caraway seeds on the dry pan. Add the seeds to the beetroot mix.
  6. Add the falafel mix and the flax seed paste and mix well – you may want to use your hands. Taste and season as needed.
  7. Ideally, leave the mixture to sit for a while (30 minutes to a couple of hours) – it will thicken up and hold together better – but I always run out of time and cook it straight away!If you are making patties:
  8. Heat the frying pan and place a heaped desert spoon onto the pan, press down evenly and form into a pattie.
  9. Cook for a few minutes until golden brown, then turn over and cook the other side. They will be a little fragile, so be careful when turning, but they will hold together as they cook and as they cool afterwards. You can use a little oil in the pan if you like – depending on how non-stick it is. Again, I find they hold together better if I use less oil.

Really tasty served with a bit of chilli sauce

If you are making crackers.

  1. Pre-heat the oven to 160 degrees.
  2. Follow steps 1-7 above.
  3. Line a baking tray with a silicone baking sheet or greaseproof paper (you may need a number of baking trays if you have lots of mixture)
  4. Place enough mixture in the tray to press down into the corners and be about ½ cm deep.
  5. Sprinkle with a little oil and salt if you like.
  6. Place in the oven and cook for about 45 minutes.
  7. Score into cracker sized portions. Place back in the oven until starting to dry (another half hour usually).
  8. Remove from oven and cool a little (5-10 minutes)
  9. Place another non-stick sheet on the work surface and tip the cracker mix upside down onto this. Wait a few minutes, then slowly peel the non-stick liner off the bottom. if it sticks – wait a bit longer. it will stop sticking as it cools.
  10. Break up into cracker pieces and place back in the oven for another 45 mins or so.
    You may need longer depending on how wet your mixture was.
  11. Make sure the crackers feel completely dry before you remove them from the oven permanently.

Store in an airtight container, or in the freezer if you are not sure they are completely dry.

beet burgers & crackers (2)

3 thoughts on “Beet & carrot burgers or crackers

  1. These look great! Would like to try them, with eggs to avoid the problems you are mentioning. Can you send the non-vegan version?

    In the crackers recipe, once they are cooked for 45 min, do you turn the oven off before sticking them back in to dry, or is oven still on?

    Thanks for keeping us on your list. It is always fun to see your comments and think of you at Summer Gathering, and also about Anna (hi there to you too!). we loved being there with you, and it is so crazy here in the States these day, wish we were back there!

    I have made several of your recipes and would like to share them with Friends here in the States if that is ok with you??

    Smiles, blessings, good cheer, and good health –


    Patti Nesbitt and Michael Conklin

    1026 Windrush Lane

    Sandy Spring, MD 20860

    H: 301-384-2606

    P: 301-466-4259

    M: 202-578-3439


    1. Kia ora Patti (& Michael!) Anna here, I’ll get Marion to respond to the culinary side of things, but by all means share away! That is after all why we’re doing this. Good to know you’re following the blog and getting the notifications! Lovely to hear from you 🙂


  2. And kia ora from me (although in Australia, so probably G’day). For the crackers – yes, keep the oven on, although you may want to turn it down a bit. You are doing a mixture of cooking and drying. Basically keep going until they feel just about dry – I had to check them a number of times and you can tell using your fingers, if they are still moist and bendy, they need a bit more time. You can then turn the oven off and leave them, or take them out.

    From an egg perspective – obviously this is to be discouraged as eggs are bad for our metabolism (thus not included in this website very often), but if you are really desperate then just add 2 beaten eggs to this amount of recipe, or you can leave out the flax seed (they replace the egg, but can be left in for extra nutrition as well).
    I generally discourage the use of any animal products in the dehydrated food as you can’t guarantee it’s perfectly dehydrated. Animal products are more likely to cause sickness if stored badly (almost never happens with plant based food).

    And lastly from a sharing perspective – please go ahead. I’d love this to become a community Quaker resource, so ideal if you just give them the website address – you could even advertise it if you like. If you modify a recipe and make something better, or new, leave us a comment and Anna or I will incorporate it in to the recipe or the notes for variations 🙂

    Ngā mihi


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