Look how adorable these vibrant pink beetroot patties are! They are juicy and flavorsome as they appear on a picture!
I love to sneak tofu into lots of my recipes for extra protein and calcium. Plus tofu is an excellent binder to make such things like patties or vegan meatballs. And you can’t taste it in there. These beetroot patties are moist and tender but they won’t fall apart.
If you have some roasted beets on hand you can make these beauties in no time!
Blitz tofu and onion in a food processor or with immersion blender. Transfer to a mixing bowl. Add grated roasted beets, garlic powder, chopped dill, salt and pepper. Stir to combine.
Now add rice flour one tablespoon at a time until you reach the consistency when you can form patties.
Heat oil in a non-stick pan over medium heat.
Form your patties and fry for couple of minutes on each side until golden brown.
Serve as appetizer or with side dish of your choice.
PrintBeetroot and Tofu Patties
Tender and moist beetroot and tofu patties.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 9 patties 1x
- Category: Appetizer
- Cuisine: Vegan
Ingredients
Scale
- 2 medium roasted beets, grated
- 1 block firm tofu (300g or 10.5oz)
- 1 medium onion, diced
- 1/2 tsp garlic powder
- 1/3 C rice flour
- few sprigs of fresh dill, chopped
- salt and pepper to taste
- oil for cooking
Instructions
- Blitz tofu and onion in a food processor or with immersion blender. Transfer to a mixing bowl. Add grated roasted beets, garlic powder, chopped dill, salt and pepper. Stir to combine.
- Now add rice flour one tablespoon at a time until you reach the consistency when you can form patties.
- Heat oil in a non-stick pan over medium heat.
- Form your patties and fry for couple of minutes on each side until golden brown.
- Serve as appetizer or with side dish of your choice.
Nutrition
- Serving Size: 3 patties
- Calories: 209
- Sugar: 10.2g
- Sodium: 92mg
- Fat: 6.2g
- Saturated Fat: 1.2g
- Carbohydrates: 29.6g
- Fiber: 4.2g
- Protein: 11.5g
- Cholesterol: 0mg
