- 3 cups beets (grated, about 4 to 5 beets)
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil (we prefer cold-pressed)
- 2 eggs (organic)
- 1 1/2 cups rolled oats (gluten-free if you prefer)
- 7 ounces feta cheese (sheep's, or firm tofu)
- 1 handful fresh basil leaves (picked)
- 1 pinch sea salt (and black pepper)
- 2 tablespoons coconut oil (ghee or olive oil, for frying)
|Calories260Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Karin Odegard 5 months ago
This was the first veggie burger I've ever made and is now one of my favorite meals.
Lili 6 months ago
I love it! It’s very tasty! I needed a recipe for my beet pulp and didn’t want to throw it away after juicing my beets. So, I mixed all the ingredients together. I didn’t have basil or feta. So, I used miso instead, estimated 3 tablespoons. I didn’t have oats so I used Kodiak Cakes Flapjack & Waffle mix about a 1/2 cup-1 cup. I added ground flaxseed into the mix. The paddies held together nicely and I fried them on the stove top and then baked them in the oven for 25 minutes at 400 degrees F. I’m so happy with this recipe that I’m also going to use it for carrot pulp too! 😁
Falcon a year ago
it turned out great !
Kayla B. 2 years ago
These are amazing! I was already a fan of beetroot, but the addition of feta really added something special. The oats create a consistency very similar to that of hamburger meat. I will definitely make these again.