Red Beet Patties

Makes 5-6

Perfect as weekend dinner served with potato gratin and rosemary gravy. Also great as veggie burger!

2 medium sized beets

100ml buckwheat flakes

1 can of pre-cooked chickpeas

1 shallot

3 tbsp capers

2 tsp coriander

Coconut oil for frying

In a bowl mix the chickpeas with a hand blender until smooth. Finely chop the shallot and the capers and finely grate the beet, and add them to the chickpeas together with the buckwheat and coriander. Form middle sized patties and in a frying pan, fry in coconut oil on medium heat for about 4-5 minutes on each side.