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Kimm Fearnley - 10 Sep 2018
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You can use more or less any combination of your favourite root veg. From my veg basket I have roasted a few beetroots, carrots, smoked garlic and onion tossed in a little olive oil and salt.

Blitzed some day-old bread into breadcrumbs and mixed the whole lot with some pulses, lemon juice and a scoop of tahini then shaped into patties, browned on each side and finished in the oven. I also popped a batch in the freezer separated by sheets of parchment.

Ingredients

Five small or three large beetroot washed and cut into chunks

2 small, or one large, onion cut into chunks

Four cloves smoked/or ordinary garlic

A little olive oil

Salt

Half a tin of pulses - I used pinto beans

A large handful of fresh breadcrumbs.

Heaped tablespoon of tahini or you could use horseradish for a change

Juice of half a lemon 

Method

Toss the veg in oil and salt and roast for about 40 mins at 200C. When cool put in food processor with all other ingredients and blitz for a few seconds - leave quite textured. Shape into patties, chill and then flash fry on each side in a little oil oil to brown. 

Either store in the fridge for up to two days until ready to use, freeze in batches or cook for about 12-15mins in 200C oven.

Serve with salad or on top of a bread bun. Once cooked, they can also be eaten cold.

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