Beetroot is a much maligned vegetable, as so many of us first experienced it only as sliced and heavily vinegared from a can. Forget the vinegar. It is a gorgeously earthy vegetable, and when cooked correctly is wonderful its own right, and is also perfect with grilled or roasted meats.

This recipe is dear to my heart. I grew up with Grandma’s beetroot patties at just about every family get-together, and the rellies and I – well, we kind of expected them, because we all loved them. Many years ago I asked my Grandma for the recipe. She wrote it out for me, but I could never quite cook them the same – and now, she’s taken the secret to the grave!

Nevertheless, this recipe, which I have come to through a bit of experimentation, is pretty damn close. Non-Aussies, take note – vegemite is an essential ingredient.

 

 

Beetroot Patties

2 large beetroots, cooked and grated (use a food processor to make the grating easy peasy)
1 finely chopped onion (you can grate this through the food processor too)
1.5 cups mashed potato (don’t add milk or butter)
2 tspns vegemite
1 tblspn dried parsley
1 clove garlic minced
1/4 tspn dried sage
2 eggs, beaten
1 tspn salt
1 cup plain flour
1 cup breadcrumbs

Mix all ingredients together, except breadcrumbs. Let the mixture sit for 5 minutes before taking spoonfuls, and rolling the balls in breadcrumbs (I find about walnut size is best). Flatten them slightly, and shallow fry until browned. The inside texture will be firm but soft, a bit like the texture of a soft cheese.

These are great just on their own, and excellent on sandwiches too (hubby likes them with the ever-addictive Norganic Soya Mayonnaise).

 

J x