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)
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.
- 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.
- Roughly chop the beetroot, carrots, onions and garlic and then add to food processor and whizz til finely chopped.
- Transfer mixture to a large mixing bowl.
- 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).
- Next toast the caraway seeds on the dry pan. Add the seeds to the beetroot mix.
- Add the falafel mix and the flax seed paste and mix well – you may want to use your hands. Taste and season as needed.
- 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:
- Heat the frying pan and place a heaped desert spoon onto the pan, press down evenly and form into a pattie.
- 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.
- Pre-heat the oven to 160 degrees.
- Follow steps 1-7 above.
- 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)
- Place enough mixture in the tray to press down into the corners and be about ½ cm deep.
- Sprinkle with a little oil and salt if you like.
- Place in the oven and cook for about 45 minutes.
- Score into cracker sized portions. Place back in the oven until starting to dry (another half hour usually).
- Remove from oven and cool a little (5-10 minutes)
- 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.
- 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.
- 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.