Ingredients

The following ingredients have 4 Servings
  • 12.35 ounces beetroot (unpeeled, approx. 3 small/med.)
  • 10.58 ounces potatoes (unpeeled, approx. 3 small/med.)
  • ⅓ cup mature cheddar (coarsely grated )
  • 1 garlic clove (finely chopped)
  • 6 tablespoons breadcrumbs (plus 1-2 tbsp for coating)
  • ⅕ teaspoon onion granules
  • ¼ teaspoon fine sea salt (plus pepper to taste)
  • 2 tablespoons olive oil

Instruction

  • Preheat the oven to 400 F/200 C/ gas mark 6. Line a baking sheet with parchment paper (if you've cut your beets in half lightly grease the sheet with oil spray). Place the beetroot on top and roast in the centre of the oven for 30 minutes or until cooked but still firm. Remove from the oven and set aside to cool completely. Peel and puree along with the garlic.
  • While the beetroot is in the oven peel and boil the potatoes in salted water. Drain well then mash until smooth.  Set aside to cool completely before assembling the recipe.
  • When the beetroot and potatoes have cooled completely combine them with the rest of the ingredients.  Stir thoroughly until all the ingredients have been incorporated. 
  • Form small patties and coat both sides in 1-2 tablespoons of breadcrumbs.
  • In a large non-stick pan heat up a little oil and fry the patties over a fairly high heat for about 2 minutes on each side until lightly browned. Remove from the heat and serve.