It is harvest time and the market place tables are abundant with vegetables. Beets are delicious and so lovely red. This was my lunch today.
Beetroot patties for four
4 small beetroots
1/2 large onion
1 garlic clove
packet of chick peas (soaked and cooked, ca. 230 g)
1,5 dl breadcrumbs
Sun flower oil
2 tbsp pumpkin seeds
pumpkin seed oil
Wash and grate the beetroot and onion.
Put the chickpeas in a kitchen aid and mince them into a smooth paste. Add the eggs, salt and pepper. Add the grated onion, beet root, flour and breadcrumb. Add some flour if the dough is very thin. The batter rest for 15 minutes.
Heat a pan and put sun flower oil in it. Make small patties, a spoonful of batter for one patty, and fry on both sides for approximately 5 minutes.
Serve with yoghurt and green salad (chives, leaves of pot marigold, parsley, mangold) and sprinkle some pumpkin seed oil on the patties. Decorate with pumpkin seeds.