Vegan Beet Pattie with Tahini Sauce
During my travels in Ko Phangan I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. I made patties because I didn’t have bread for a burger. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!
The way I actually ended up eating them and it was perfect together with my brown rice, quinoa, buckwheat mix and alfalfa sproud salad topped with tahini sauce. WOOT!
- For the Beet Patties
- 1 cup raw beetroot peeled and shredded
- 1 cup cooked brown rice
- 1 teaspoon fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 3 tablespoon hemp seeds
- 1/2 salt
- 1/2 pepper
- 1 tablespoon balsamic vinegar
- olive oil
- For the Tahini Sauce
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 3-4 Tbsp lemon juice or apple cider vinegar
- 1-2 Tbsp vegetable oil
- salt to taste (optional)
- In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
- Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
- Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
- Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
- If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.