Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners, but here it provides the basis of a family meal which cost pennies to produce.
Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.
Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing.
150g beetroot- raw, and peeled
2 tbsp olive oil
One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly
Salt and pepper to season
More olive oil to cook
- Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.
Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.
Andrew: Beetroot juice was used as a hair dye in the War, but not on rainy days.
- In a clean food processor bowl, or in a liquidiser, blitz the chickpeas with the olive oil to make a paste.
- Mix the chickpea paste with the beetroot.
- With floured hands, shape this mix into four patties, and flatten slightly so about 1.5-2 cm thick.
- These can be set aside to chill in the fridge for an hour or overnight), which will keep them together well, or they can be cooked immediately.
- To cook, heat some olive oil in a frying pan and cook over a medium heat for 5-7 minutes each side, turning carefully.
Dawn: We served these with our Sweet Potato Cakes https://forfoodlovers.wordpress.com/2014/02/19/sweet-potato-cakes/ and some fresh broccoli spears.
Andrew: Rocket and tomato salad, with raw red onions would work too.
Dawn: How about in a burger bun? Now there is an idea!
For more great recipe ideas, keep following us on http://www.forfoodlovers.co.uk and on Twitter @Love_Food_UK,thank you.