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    You are here: Home » dinner » Coconut Beet Patties

    Coconut Beet Patties

    April 7, 2014

    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:

    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 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.
    Print

    Coconut Beet Patties

    Course Vegan
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Makes 6
    Author Vanessa @VeganFamilyRecipes.com

    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

    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!

    More Vegan Dinner Recipes

    • Couscous Burger w/ Garlic-Coconut Sauce (V)
    • One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF)
    • Lemon Asparagus Tart
    • Vegan Cauliflower Leek Casserole
    Awesome Vegan Soups Cookbook - Vegan Family Recipes - Vanessa Croessmann

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    Reader Interactions

    Comments

    1. yummyvege says

      April 15, 2014 at 6:05 pm

      This recipe sounds great - I think it's the first time I've ever seen a beet burger! The plate is really pretty too.

      Reply
      • Vanessa Croessmann says

        April 15, 2014 at 6:20 pm

        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 :)

        Reply
    2. Maria G. says

      January 27, 2015 at 7:38 am

      What a clever and fun idea! Perfect for Valentines or any other day!

      Reply

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    Vanessa Croessmann - Vegan Family Recipes - blog, author

    Hi, I'm Vanessa! Mom of 3, a financial planner, recipe developer, photographer, & author of Awesome Vegan Soups. I'm here to share with you my take on family food and show you just how delicious plant-based cooking and baking can be.

    More about me →

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