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
Gotta love a recipe with vegemite in!
hahaha, totally aussie!! Thanks Tess x
what happens if you leave out the vegemite?
the universe implodes 😉
The vegemite adds a particular depth of flavour, although it’s important to note the finished patties do not taste like vegemite. If you don’t use it, you’ll have to add more salt (at least another teaspoon) and perhaps a pinch more sage and some more parsley.
oh Yum !! I love beetroot 🙂 Definitely going to give it a try ..thanks for sharing, Julie !
I agree with Teresa, this is a fascinating must do! The colour is wonderful and until I have made them I can only imagine the flavour. The recipe is all the more precious as it comes from your Grandma. Lovely:)
Oh yum! I’m intrigued by this recipe. Beetroot and vegemite!
I’m going to have to try this!