Coconut Beet Patties
with Mango Vinaigrette
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1 large Beet
- ¼ cup unsweetened Coconut Flakes (aka Shredded Coconut)
- ¼ cup vegan Bread Crumbs (I like these whole wheat ones)
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ cup Whole Wheat Flour
- 6 tablespoons Water
- 1 tablespoon Olive Oil
- Mango Vinaigrette
Directions:
- 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.
- Meanwhile mix coconut flakes, bread crumbs, salt and garlic powder together on a plate.
- On a seperate plate mix flour with water until a thick paste forms.
- Slice steamed beet into half inch slices.
-
Take a beet slice dip in flour mixture then in coconut-breadcrumbs. Continue this with all beet slices.
-
Heat skillet with 1 tablespoon of Olive oil and fry beet patties over medium heat for 2 minutes on each side until golden-brown.
-
Serve while still hot with Mango Vinaigrette and enjoy!
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.
📖 Recipe
Coconut Beet Patties
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Makes 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
Instructions
-
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.
-
Meanwhile mix coconut flakes, bread crumbs, salt and garlic powder together on a plate.
-
On a seperate plate mix flour with water until a thick paste forms.
-
Slice steamed beet into half inch slices.
-
Take a beet slice dip in flour mixture then in coconut-breadcrumbs. Continue this with all beet slices.
-
Heat skillet with 1 tablespoon of Olive oil and fry beet patties over medium heat for 2 minutes on each side until golden-brown.
-
Serve while still hot with Mango Vinaigrette or as a burger and enjoy!
yummyvege says
This recipe sounds great - I think it's the first time I've ever seen a beet burger! The plate is really pretty too.
Vanessa Croessmann says
Thanks! I also like eating them on top of a salad. Trick is just to eat them while they are still hot.
I got the plate at http://www.Zarahome.com If I could I would buy nearly everything they sell :)
Maria G. says
What a clever and fun idea! Perfect for Valentines or any other day!