It is not easy creating tasty morsels for vegetarians and vegans that look good and are healthy but at a recent work function at an Indian restaurant we were served these delicious beetroot patties that were also very festive looking. I didn’t like to ask for the recipe but with a bit of experimenting the following produces a similar morsal. I was not sure what they were coated in and fine breadcrumbs will do otherwise some sesame seeds, cooked quinoa or amaranth. Use a gluten free flour if desired.
11/2 cups cauliflower
1 small beetroot peeled and shredded
I small potato boiled and mashed
2 tbsp onion finely chopped
½ tsp chili powder
¼ tsp cumin powder
¼ tsp garam masala powder
Salt to taste
2 tbsp coriander finely chopped
½ cup breadcrumbs
1 tbsp plain flour
1/3 cup water
Coconut or macadamia nut oil
⅓ cup cashews
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ cup water, plus more if needed
¼ tsp sea salt
1 small garlic clove, crushed
Freshly ground black pepper
Chopped fresh dill, coriander or chives, and pomegranate seeds for serving
Make the cashew cream by adding the cashews, olive oil, lemon juice, water, and salt to a blender. Blend on high until very smooth. Adjust with more water if consistency is too thick. Transfer to a bowl, stir in the crushed garlic clove and season with pepper.
Wash and shred cauliflower and stand in hot water for 15 minutes. Drain and squeeze moisture out. Mix all ingredients except breadcrumbs flour and water.
Divide mixture into 10 balls. Mix flour and water into a batter and coat balls. Roll in breadcrumbs and shape into patties. Fry gently in oil drain on paper and serve warm or room temperature. Decorate with the cream, a sprig of green and a pomegranate seed.