Crispy Beet Patties with Vegan Mayo Wrap
Ingredients
- 1 cooked beet
- 380 g of chickpeas
- 1 clove of garlic
- 1-2 tbsp fresh parsley
- 1 dl flour
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt & pepper
- Coconut oil (for frying)
- Bread crumbs
Preparation
Cook the beetroot until it's tender.
Place the cooked beet, chickpeas, garlic, fresh parsley, flour, lemon juice, olive oil, salt, and pepper into a food processor.
Pulse the ingredients a few times until you achieve a fairly smooth mixture.
Shape the mixture into patties.
Coat each patty with bread crumbs.
Heat a generous amount of coconut oil in a pan for frying.
Fry the patties in the coconut oil until they are crispy and nicely browned on both sides.
Remove the patties from the pan and place them on a paper towel to absorb excess oil.
Assemble the patties in wraps with vegan mayo, spinach, cucumber, pickled onion, and vegan feta.
Enjoy the delicious beet patties wrap!
