Coconut Beet Patties
unsweetened Coconut Flakes
aka Shredded Coconut
vegan Bread Crumbs
Whole Wheat Flour
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!
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