Based after a recipe that Fri gave me, after getting me hooked on them. I’m pretty sure she pan fries hers a little, but I bake mine.
You don’t have to use a heart shaped cookie cutter. Without the heart shape, these can also be called “beet patties”. You could use just about any shape cookie cutter, or just shape them into patties.
These can be eaten cold. I like mine best when reheated with a little bit of salt (and sometimes vegan butter/margarine). Today, I discovered that they’re also yummy with sauce, like sweet and sour sauce.
There’s something about the color of these that make them so appetizing (especially with this shape, too), and I find them to be delicious. Usually, I eat them with a side of cabbage (steamed, boiled, etc).
I have two of these burgers left, and didn’t count them, but this recipe will make around a dozen, though it may vary depending especially on the size of the beets and how much oats you use, and also on the size of your patties. Should have counted them before eating…Sorry…I’m sure I got at least 10 out of this—maybe a dozen (the pan was big, and I had two on a toaster oven tray, too), but I’m trying to figure out where two of them went…maybe one of those forgotten meals?
- 3 small to medium sized beets (maybe around 2-3 cups, when diced)
- 1 can of coconut milk (around 13-15 oz, the purer, the better)
- around 2 cups of oats (may need more, depending on size of beets)
- 3-4 large garlic cloves (or around the equivalent in small cloves)
- 1 small onion
- 1/2 tsp sea salt
- 1-2 handfuls of fresh parsley (around 1/2 cup (at least), loose)
Note, you may also use garlic powder instead, but I do not know how much you would need, at least a teaspoon. Try it, taste, and add more (if necessary).
- Preheat oven to 400-425 degrees Fahrenheit.
- Rinse/scrub beets, then peel and dice them.
- Combine coconut milk, beets, and garlic in a small pan. You may sprinkle on a little bit of salt to enhance the flavor during the cooking process. This is not required.
- Bring the mixture to a boil.
- Boil over medium or between medium and high heat, stirring occasionally, for around 10 minutes or until beets soften and at least some of the liquid has evaporated/become absorbed into the beets. You may also lower the heat and sautee for a few more minutes, but do remove from the heat at least a few minutes before blending.
- Blend oats into a flour.
- Rinse/wash, peel, and chop onion.
- In a bowl, mix oats and salt together, then add onion.
- In a blender, blend the beet mixture together with the parsley.
- Pour the mixture into the oats.
- Mix together. It should be at least as thick as biscuit dough, but not too dry. If it’s too dry, you may need to add some more coconut milk or (if you don’t have more coconut milk), some soy/almond milk or water. I think it’s more likely to be too thin, in which case you can add more oats, if necessary. It needs to be at least thick enough to be shaped. If it can be poured, it’s too thin. You want it to hold together when you shape it, but you also don’t want it so thick that it’s dry. Basically, don’t add any more oats unless your dough is too watery and won’t be formed into a shape, but it should be moist enough that you should shape it carefully. I don’t recall having to add any more oats.
- Grease cookie sheet(s)/baking pan(s).
- Shape your dough with cookie cutters, or just shape it into patties. To make them heart shaped, I packed them into a heart shaped cookie cutter, and then carefully lifted up the cookie cutter to remove it. You may need to grease your cookie cutter(s) if your dough is sticking too much. With some skill/talent, you could also shape them into heart shapes by hand.
- Bake for 30-45 minutes. Check on them after 20 minutes if cooking at the higher heat. Check on them after 30 minutes if cooking at 400. Check them sooner if you smell or see smoke or it seems like they are burning. They should not get black, but should be a reddish-purple beet color. They may be fragile when done, so remove them carefully. It’s better to remove them a little under-cooked the first time and cook them more when you reheat them later, than to burn them the first time.
They keep in the fridge for a few days. May be freezable, but I have not yet tried.
Please, feel free to comment and ask questions if these directions seem at all confusing to you, or if you didn’t get the results you were expecting. Hopefully, I’ll be able to explain. Thank you. I hope you these at least as much as I do.