Beet Burger Patties (HCLF, High-protein, Oil-free)
Quick, easy, without oil but high in carbs and protein, these beet patties will satisfy your junk food cravings. Plus they look cool (and a bit creepy too)!
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Beet Burger Patties (HCLF, High-protein, Oil-free)
Quick, easy, without oil but high in carbs and protein, these beet patties will satisfy your junk food cravings. Plus they look cool (and a bit creepy too)!
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| Servings | Prep Time |
| 4patties | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 10minutes |
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Ingredients
Dry Ingredients
- 1cup Oat Flour
- 1/4cup Rolled Oats
- 1/4cup Wheatgerm
- 1tbsp Chia Seeds
- 1 1/2tsp Stock Powder
- 1tsp Onion Powder
- 1tsp Garlic Powder
- 1tsp Paprika
- 1/2tsp Oregano
- 1/2tsp Thyme
Wet Ingredients
- 250g Chickpeascooked and mashed/blended
- 200g Beetrootraw and grated
- 1/2cup Plant Milk
- 2tbsp Ketchup
- 2tsp Soy Sauce
- 1tsp Worcester Saucethe vegan kind
Instructions
- Preheat oven at 170°C. Line a baking sheet with baking paper.
- In a large bowl, mix all the dry ingredients.
- Blend the chickpeas and beetroot. If you are using a blender, you can add some of the plant milk to make blending easier.
- Add the wet ingredients to the dry and mix until well combined. Let the mixture rest for 10 minutes.
- Divide into 4 portions and form your patties.
- Place on the baking sheet, bake for 15 minutes, turn and bake for a further 15 minutes. Enjoy!
Recipe Notes
Jo’s Tips
- Any unsweetened plant milk will work for this recipe. My favourites are soya or cashew for a creamier texture.
- If you don’t mind using oil, you can shallow fry for more realistic results visually.
- Although chickpeas work best in this recipe, you can substitute them for other types of beans or lentils.
- It is important to let the mixture rest as the oats and chia seeds will continue to absorb the liquids and it will be much easier to shape your patties.
- To shape the patties quickly, slightly wet your hands before handling the mixture to avoid sticking.