Seasonal Beetroot & Horseradish Patties with a Grape and Cucumber Salad

Incase you missed my previous blog ramblings, we move house recently, and perhaps the best thing about our new neighbourhood is that there is a clear love of food in the air. Even up until last weekend we have smelt barbecue aromas and heard families enjoying some weekend alfresco dining. There is a produce table set up two doors down with a sign saying ‘please help yourself to our freshly picked produce’ and our neighbours over the road have introduced us to their five chickens. To top it off, this recipe was derived from our next-door neighbour knocking on our door with a bunch of freshly picked beetroot (he also happens to be a chef). I think it is safe to say that this is my perfect neighbourhood, and I can’t wait to see what the rest of the harvest brings.

So these beetroot patties not only taste fab, but they are also local, seasonal, healthy and a great use of my homemade wraps (I just had to get that in there again)!

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Serves 2

  • 2 large beetroots – Cooked whole for 20-25 minutes and then peeled, grated and squeezed out over a sieve to get rid of any excess moisture
  • 65g fresh breadcrumbs
  • 2 tsp fresh horseradish – grated
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh chives
  • 50g Wensleydale cheese – crumbled
  • 1 large egg – beaten
  • Salt and pepper
  • 2 tbsp oil – for frying

For the Salad

  • Mixed salad leaves
  • Handful grapes – halved
  • Cucumber – Cut into small chunks

For the Dressing

  • Juice 1 lime
  • 1 tsp tahini
  • 1 tbsp low fat crème fresh
  • 1 tble low fat cream cheese

To Serve

  • 2 wraps
  • 2 hardboiled eggs – halved

To make the patties, mix together all the ingredients until well combined.

Divide into 4 and shape into patties

Set out on a plate to chill in the fridge for half an hour

While the patties are chilling, mix together the ingredients for the salad in a bowl and blend the ingredients for the dressing until smooth.

Once your patties are chilled, heat a frying pan to a medium – high temperature with the oil.

Fry the patties for 2 minutes on each side, for 4-6 minutes; until the patties are lovely and crispy on the outside.

Serve the two patties in each wrap with the salad, the egg and the dressing and enjoy.

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6 thoughts on “Seasonal Beetroot & Horseradish Patties with a Grape and Cucumber Salad

  1. Pingback: Awards! | Hummingbird Redemption

  2. Yum yum. I’m definitely up for making this one. I love beetroot and have grown some really interesting varieties. I have a couple of recipes with beetroot that I shall be posting very soon. Must not think about food after only just finishing my meal.

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