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Beetroot and black bean patties

Delicious and full of goodness, these patties are perfect in a wrap, in your salads or as a side to any meal.

Vegan, nut free, soy free, gluten free | 10 patties | SIDE


  • 1 teaspoon chia seeds
  • 200g beetroot, cooked
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 240g black beans (from a can), drained and rinsed
  • 200g quinoa, cooked
  • 130g oats
  • Salt & pepper
  • 1/2 teaspoon each sweet paprika, dried parsley and oregano
  • 1/4 teaspoon each cayenne pepper, garlic granules and ground cumin



1.Add the chia seeds in a small bowl with 3 teaspoons of water, mix and let aside for 10 minutes.

2.In the meantime, add the cooked beetroot in a food processor and blend until it becomes a paste.

3.In a pan on a medium heat, sauté the chopped onions with the olive oil.

4.Add all the ingredients in a mixing bowl and combine.

5.Use a fork to mash the beans a bit and check the seasoning before start shaping them into small patties.

6.Placse them into a tray with lined parchment paper and put them in the freezer for 10 minutes to set.

7.Preheat your oven at 180 degree Celsius while waiting.

8.Bake the patties for 20-25 minutes and serve them with tahini sauce and some wild arugula.


*You can omit the cayenne pepper or add more, depending on your preference.

*Once you shape them, you can freeze them for up to 2 months.

*You can cook them in the air-fryer at 180 degrees Celsius for 8 minutes.

Happy cooking everyone!

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