Beetroot Patties with Feta and Pickled Cucumber

Beetroot patty
You might think veggie patties/ burgers are only for vegetarians/ vegans, but once you try this beetroot patties, you will be amazed how tasty they are. I still enjoy cooking meat for my hubby, but I find vegetables are a lot more exciting for my taste, especially when I make a good vegetarian dish like this. Caramelising beetroot and onion makes this patties taste sweet and mellow. A variety of spices is not too over-powering but enhances the flavour. Creamy salty feta cheese and refreshing cucumber pickles are a great accompaniment to the patties. You can even use other veggies if you are not a beet person. For example, zucchini, carrots, sweet potatoes, parsnip, etc. You can add this to your salad or make a beautiful vegetarian wrap or a burger. So versatile and freezer-friendly, as well. Give it a go and let me know how it turned out 🙂


1 grated beetroot
1 sliced onion
1 tsp apple cider vinegar
1 tsp cumin
1 tsp cardamom
1 tsp cayenne pepper
1 tsp thyme
1/2 tsp minced garlic
1 tsp molasses

1 tbsp brown rice flour
1 tbsp flaxseed meal
a pinch of Himalayan salt
1 tsp coconut oil for frying
small block of feta cheese for garnish
pepper to taste

For pickled cucumber
1 cup of chopped cucumber
2 tbsp of white wine vinegar
a pinch of Himalayan salt and pepper
1 tsp of coconut sugar

Put vinegar, sugar, salt and pepper in a saucepan and bring it up to a boil. Take it off the heat once it bubbles. Pour over the chopped cucumber and set aside. For the patties, grate beetroot and finely slice onion. Put it in a pan and cook with vinegar, garlic, cumin, cardamom, cayenne pepper, thyme and molasses for 5-10 minutes until the mixture gets tender and sticky. Add a bit of water if too dry. Transfer to a large bowl and set aside to cool. Add rice flour and flaxseed meal into the cooled mixture. Season with salt. Shape into little patties. Heat coconut oil in a pan over medium heat and cook the patties for 3-5 minutes each side until cooked. Transfer to a serving plate, garnish with crumbled feta cheese and season with ground pepper. Put the pickled cucumber on the side.

GF Beetroot Chocolate Cake

Beetroot cacao cakeRoots are amazing nutrition-dense vegetables. Beets, turnips, carrots, sweet potatoes, onion, garlic, radish, yam, ginger, artichoke, celeriac, etc. They grow under ground which means they absorb good nutrition from the soil, full of antioxidants, vitamins and iron. Root veggies also have a slow-burning carbohydrates and fibre, which leaves you full longer and regulates blood sugar level.

Red sexy beets are available all year around, but best from summer to autumn. They’re full of beta-carotene and betalains, which are antioxidants and anti-inflammatory. I love using beetroots for its earthy and sweet flavour, great when roasted, pickled, grilled or even raw. Beets go really well with citrus fruits, berries, goat cheese, cumin, nuts and tahini.

I made this decadent chocolate cake using grated raw beetroot, cacao powder and almond meal. It is gluten-free, refined sugar-free and guilt-free. Beautiful rustic texture, moist and chocolatey! It will be also nice to add a shot of espresso or ground coffee for the dark and intense flavour next time.


1 cup of grated beetroot
20g of flaxseed meal
20g chia seeds
2 eggs
50g almond meal
50g buckwheat flour
50g raw cacao powder
1 tsp of grated ginger
1/2 cup of maple syrup
1 tbsp of coconut oil
a pinch of salt
1 tsp of baking soda
1/2 tsp of baking powder
50g water

Add flaxseed meal, chia seeds and water into a bowl and let it sit for 10-15 minutes until it’s set. Add eggs and maple syrup in and whisk gently. Then add other ingredients and combine well with a spatula. Pour the mixture into a prepared baking tin and bake in the preheated oven (180) for 40 minutes or until cooked. Put a dollop of cream cheese frosting on top to serve.