Beetroot Cakes
This recipe from Executive Chef Gelf Alderson is featured on our Winter Menu in our Kitchens.
Method
Place the yellow split peas and pumpkin seeds in a pan. Cover with plenty of water and cook until the peas have completely softened. Keep an eye on them and keep topping up with water if necessary.
Once cooked, place in a food processer and blend, adding enough water, little by little until a hummus like paste is achieved.
Combine your mixture with all of the remaining ingredients and season with salt and pepper
Pre heat an oven to 180c
Form the mixture into 10 patties.
Heat a heavy based frying pan to a medium heat, add a little olive oil and add the cakes.
Cook on each side until a nice brown colour is achieved. *This mixture burns easily so be careful not to get the pan too hot*
Once coloured on both sides, place the patties on a baking tray and put in the pre heated oven for 5-10 minutes depending on the thickness of your cakes to finish cooking through.
Serving suggestions
Serve with peppery winter leaves or an English grain salad.
Ingredients
300g Beetroot (raw), peeled and grated
125g Carrots, peeled and grated
80g Onion, peeled and grated
2 Cloves of garlic, peeled and minced
70g Yellow peas (raw weight)
1 tbsp Tamari
75g Oats
1 tsp Ground cumin
1 tsp Ground coriander
70g Pumpkin seeds, toasted
This recipe is taken from...
Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.
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