Coconut Beet Patties

Coconut Beet Patties with Mango Vinaigrette
Coconut Beet Patties 
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
  • 1 large Beet 
  • 1/4 cup unsweetened Coconut Flakes (aka Shredded Coconut)
  • 1/4 cup vegan Bread Crumbs (I like these whole wheat ones)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 cup Whole Wheat Flour
  • 6 tablespoons Water
  • 1 tablespoon Olive Oil
  • Mango Vinaigrette

 

Directions:

  1.  Peel and steam beet for 35-50 minutes until you are easily able to pierce the beet with a knife or fork to the center. Set beet aside and allow to cool to touch.
  2. Meanwhile mix coconut flakes, bread crumbs, salt and garlic powder together on a plate. 
  3. On a seperate plate mix flour with water until a thick paste forms. 
  4. Slice steamed beet into half inch slices. 
  5. Take a beet slice dip in flour mixture then in coconut-breadcrumbs. Continue this with all beet slices. 
    Breaded Coconut Beet Patty Patties
  6. Heat skillet with 1 tablespoon of Olive oil and fry beet patties over medium heat for 2 minutes on each side until golden-brown. 
    Coconut Beet Patty Fried
  7. Serve while still hot with Mango Vinaigrette and enjoy!
    Coconut Beet Patties Fried with Mango Vinaigrette
    Coconut Beet Patties fried with Mango Vinaigrette
What makes it so good?
  • Beets:  

    • contains high levels of folate making it great for pregnancy and for breastfeeding moms.
    • great source of other minerals and nutrients such as sodium, magnesium, iron, phosphorus, calcium, vitamin A, vitamin C and niacin.
    • low fat and low calorie
    • works as a blood cleanser, lowers blood pressure and can help prevent certain cancer types
    • Click here to learn more or try our delicious Beet and Garlic Hummus or Apple Beet Soup
  • Coconut:

    • although shredded coconut does not give you the maximum benefits of eating fresh raw coconut it can still provide you with iron, zinc, protein and fiber.
breaded Coconut Beet Patties Fried with Mango Vinaigrette vegan

 

Coconut Beet Patties
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Serves: 6
Ingredients
  • 1 large Beet
  • ¼ cup unsweetened Coconut Flakes (aka Shredded Coconut)
  • ¼ cup vegan Bread Crumbs
  • ¼ teaspoon Salt
  • ¼ teaspoon Garlic Powder
  • ¼ cup Whole Wheat Flour
  • 6 tablespoons Water
  • 1 tablespoon Olive Oil
  • Mango Vinaigrette
Directions
  1. Peel and steam beet for 35-50 minutes until you are easily able to pierce the beet with a knife or fork to the center. Set beet aside and allow to cool to touch.
  2. Meanwhile mix coconut flakes, bread crumbs, salt and garlic powder together on a plate.
  3. On a seperate plate mix flour with water until a thick paste forms.
  4. Slice steamed beet into half inch slices.
  5. Take a beet slice dip in flour mixture then in coconut-breadcrumbs. Continue this with all beet slices.
  6. Heat skillet with 1 tablespoon of Olive oil and fry beet patties over medium heat for 2 minutes on each side until golden-brown.
  7. Serve while still hot with Mango Vinaigrette or as a burger and enjoy!

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