Beet Chickpea Patties

Thank you for sharing!

Last Updated on May 31, 2015 by Chef Mireille

It’s been quite a few months since I have participated in the I Heart Cooking Club group. I have been super busy working a lot and therefore nothing but my Blogging Marathon posts have been done. All of the other blogging groups I participate in has taken a back burner. However, I decided to take a break from the Blogging Marathon this month so I do have some time to do some other posts.

Nigel Slater is the chef of the moment. I have never before tried any of this British chef’s recipes, so this was my first one. His recipe he paired with a yogurt sauce. I instead chose to make a herb aioli as I had a bunch of fresh herbs and I wanted to use them up before they started to go bad.

Beet Chickpea Patties
(adapted from Nigel Slater)

Yield: 4 patties
Ingredients:

  • 1 small beet, 5 oz.
  • 1 15.25 can chickpeas, drained and rinsed
  • 3 tablespoons olive oil ( I used herb infused olive oil to make it more flavorful)
  • 1 1/2 tablespoons all purpose flour
  • salt and pepper, to taste
  • oil, for frying

Preheat oven to 350 F.
Grate the beet and set aside.
In a food processor, process the chickpeas and olive oil to a paste.
Add flour and process until combined. Transfer to the bowl with the beets.
Add salt and pepper. Fold in the beets until thoroughly combined.
Form into four patties.
Heat enough oil for shallow frying. Fry until golden brown on both sides.
(I found that they were not crispy on the exterior the way I prefer, so I put them in the oven to try to crisp them up a little bit.)
Place in oven for 35 minutes.

After some of the moisture got dried up in the oven, they were perfectly crispy on the outside and with the aioli below, absolutely delicious.

Herb Aioli 

Basil AoiliIngredients:

  • 1 cup basil leaves, firmly packed
  • 3 sprigs of tarragon leaves
  • 1 clove garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup olive oil mayonnaise

Place basil, tarragon and garlic in food processor. Process for 1 minute.
Add mayonnaise, salt ad pepper. Process well.

Serve these delicious fritters with the aioli for a taste bud tantalizing appetizer or snack.

…linking to Kid’s Delight – Iron Rich Recipes hosted by Kalyani

IHCC

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Deb in Hawaii

    Happy to have you back this week. 😉 I have a similar beet fritter recipe of Nigel's tagged to make. These look fabulous and I love your herb aioli on top. So pretty!

  2. kitchen flavours

    Great to see you back in IHCC!
    These patties looks delicious! I love the idea of beets and chickpeas in a patties. And serving them with herb ailoi looks really good!
    A great choice for this week's theme!

  3. Couscous & Consciousness

    O yum. I often make a beet and chickpea hummus – I never thought about trying a beet and chickpea patty before though, and I'm loving the idea. I bet these are absolutely delicious, and your decision to make an aioli to go with them was inspired.

  4. Kim

    So nice to have you join in again at IHCC! This is a lovely recipe. The red color of the patties is delightful and I am crazy for any type of bean patty. These look delicious with the homemade aioli. A stunning dish on the plate:)

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