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.
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
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
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.