Coconut Beet Patties

Course Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Makes 6
Author Vanessa


  • 1 large Beet
  • 1/4 cup unsweetened Coconut Flakes aka Shredded Coconut
  • 1/4 cup vegan Bread Crumbs
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 cup Whole Wheat Flour
  • 6 tablespoons Water
  • 1 tablespoon Olive Oil
  • Mango Vinaigrette


  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!