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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 190C.
Cut onion and beetroot. Blend beetroot, lentils, red beans, chopped onion, minced garlic, ground cumin, paprika, salt, and pepper.
Add chickpea flour and mix. If too wet, add more flour or breadcrumbs.
Chill mixture for 20 minutes in the fridge, then shape patties on a floured surface. Cut out hearts using a cookie cutter.
Place patties on a baking sheet lined with parchment paper and grease with olive oil.
Bake for 20-25 minutes, flipping halfway, until patties are firm and golden brown.
Combine yogurt with tomato sauce and beet juice for the sauce. Season with salt and pepper.
Serve patties with arugula and yogurt sauce.
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If the mixture is too wet, add more chickpea flour or breadcrumbs until it reaches the desired consistency.
For a more vibrant pink sauce, adjust the amount of beet juice to your preference.
Can I use fresh beetroot instead of canned?
Yes, you can use fresh beetroot. Just steam or bake it until tender before using.
What can I substitute for chickpea flour?
You can use rice flour or breadcrumbs as a substitute for chickpea flour.
How do I store leftover patties?
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Can I freeze the patties?
Yes, you can freeze the patties after baking. Reheat them in the oven before serving.
Is the beet juice necessary for the sauce?
No, the beet juice is optional and only used for color. The sauce will still taste great without it.
