beetroot patties and root mash

Roots, roots, and more roots. If your not a fan of roots feel free to exchange the beetroots for the same amount of any type of ground meet or fish.



250g beetroots

1 egg

1dl coconut milk

Almond  flour

Salt, pepper

500g parsnips

250g rutabaga


2-3 leaves kale, finely chopped

3-4 cm chili, finely chopped

2 1/2 dl lingonberries/cranberries/red currant

1/4-1/2 dl chopped red onion

Pumpkin seeds

Finely grate the beetroots and press out some of the moisture, process shortly. Add coconut, egg, salt, and pepper. The batter will be quite moist and soft but will firm up once you start frying. Coat patties with almond flour and fry a couple of minutes per side.

For the mash, roast the roots (sliced finely) in the oven at 200C about 20-30 minutes, until soft. Mash or process with a couple of tablespoons mayonnaise, keep some larger pieces for a good texture.

Serve patties and mash with the sallad.

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