Beet burgers with mashed potatoes

161 gr co2 334 kcal


  • Beet patties:

  • 3 small uncooked beets (or two bigger ones)

  • 6 TBSP chickpea flour

  • 6 TBSP gluten flour

  • 1 TBSP shoarma spices

  • Water

  • Neutral oil (Canola)

  • Mashed potatoes:

  • 4 potatoes

  • 1 bay leaf

  • 1 garlic clove

  • 1 TBSP Margarine

  • Soy cream (Lima)

  • 1 TBSP cumin or ground nutmeg

  • Salt and pepper

  • Carrot salad and dressing:

  • 2 carrots

  • 1 tsp rice syrup

  • 2 tbsp soy sauce or tamari

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • Handful of sprouts

For 4 servings (8 patties):


Peel potatoes, put in a cooking pan and cover completely in water.

Add bayleaf for extra flavour.

Cook until done.


Peel and grate the beets.

Mix them together with the chickpea flour, gluten flour, shoarma spices in a bowl. Add salt and pepper to taste.

Knead until the texture of the mixture is sticky. If it is too dry, add more water. If it is not sticky, add more chickpea or gluten flour.

Knead them into patties.


Heat some oil in the pan.

Use a cover to make sure the patties will be well-done.

Bake the patties until brown.


Peel and mince the garlic.

Cook the potatoes in cold water with a crushed garlic clove (with the skin) and a bay leaf.

Drain the potatoes and mash them (take the bay leaf and garlic clove out).

Add the margarine and some soy cuisine to make it creamy.

Add cumin powder to taste.


For the garnish:

Slice the carrots in length.

Mix the soy sauce, rice vinegar, rice syrup and sesame oil.

Put the carrots and the sprouts on the plate and drip some of the mixture over it.