Beets! Who’s your favorite? We love beets, but we know that this brightly red root is not everyone’s favorite. These cakes may be able to convert some beet-haters. These cakes have a salty-sweet taste and go well with a yogurt dill sauce.
These cakes can be made in a matter of minutes and can be eaten at any time. We’ll show you how to do it!
How to make Beet Fritters
This recipe begins with grating the beets. The grater attachment of a Food Processor is our preferred method (hello, shredded beets in a second ). However, a box grater will do!
In a bowl, add a finely chopped shallot to give it a savory flavor. Add chickpea and flaxseed flour for fiber and binding, as well as salt and pepper. That’s it!
- Two medium-sized beets will yield about 3 cups of shredded raw beets
- 1 cup finely chopped shallot
- Flaxseed Meal (ground flaxseed): 4 tbsp
- Half a teaspoon of sea salt
- 1/4 tsp Black Pepper
- 1 cup chickpea flour
- 2 tbsp of avocado oil (or any other neutral high-heat, neutral oil // please see note if oil is not present*).
- Half cup plain dairy-free yogurt
- Freshly chopped dill, 2 tbsp
- Sea salt is a healthy addition to any meal.
- Olive oil one tablespoon
- Use a box grater or the grater attachment of your food process to shred cleaned, peeled beets. Transfer them to a large bowl. Add the shallots, flaxseed, salt, and pepper and stir for 10 minutes.
- Add dairy-free yogurt to a small dish, along with fresh dill and salt. Whisk to combine. Keep the sauce cold by placing it in the fridge.
- Add the chickpea flour to the beet mix and mix until combined. Prepare a large platter or plate to hold the patties. Use 1/4 cup (50g) per patty of the beetroot mix. Form a thin and flat cake by pressing together the mixture in your palms. The recipe, as written, yields eight cakes.
- Add 1 Tbsp (15ml) avocado oils to a large cast-iron skillet and heat it for about a minute.
- When the oil is hot, swirl the pan to coat it. Only add as many patties to the pan as it can comfortably hold. The oil should make a sizzling noise when it is ready. Reduce the heat if the oil is splattering.
- Cook for 2-4 minutes or until the underside has browned. Flip carefully, flatten the cakes with a metal spatula, and cook another 2-3 minutes. Repeat with the remaining 1 Tbsp (15ml) of avocado oil.
- Serve with dill sauce yogurt (optional). Leftover cakes can be stored in the fridge for 3-4 days or frozen for up to a month. Reheat in the microwave, on the stovetop, or in an oven at 350 degrees F (176 Celsius). Thaw frozen food before reheating.