Skip to navigation | Skip to content | Skip to footer

Beetroot Cakes

This recipe from Executive Chef Gelf Alderson is featured on our Winter Menu in our Kitchens.


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.

River Cottage Gifts - Shop Now


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...

Executive Head Chef Gelf Alderson

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.