Beetroot patties

These wholesome, gluten-free beetroot and apple bites are coated with sesame seeds and baked, then served with a creamy avocado dip

  • Prep:25 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 329
  • fat 24g
  • saturates 9g
  • carbs 13g
  • sugars 7g
  • fibre 5g
  • protein 12g
  • salt 0.8g


  • 100g sesame seeds, for coating
  • 140g raw beetroot, coarsely grated
  • 140g peeled and coarsely grated apples
  • 100g feta, coarsely grated
  • 2 spring onions, very finely chopped
  • 50g gluten-free oat
  • 1 large egg
  • 2 tsp ground cumin
  • 1 heaped tsp turmeric
  • 1 large ripe avocado
  • 8 tbsp pro-biotic live Greek yogurt, or goat’s or cow’s milk
  • 1 small garlic clove
  • juice ½ lemon


Nutritional benefits

Full of vitamins and minerals, beetroot is packed with powerful antioxidants – and the leaves are good to eat too.
It also contains iron, and can help to reduce blood pressure, increase stamina and combat heart disease. Turmeric contains medicinal compounds called curcuminoids, which are strong antioxidants and good for soothing inflammation. It is more easily absorbed with fat and black pepper. Sesame seeds are an important source of nutrients such as omega-6 fatty acids, flavonoid antioxidants and vitamins.


  1. Whizz the ingredients for the dip together in a food processor until smooth and glossy. Chill until ready to serve.

  2. Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. In a large bowl, mix all the ingredients for the patties together with a large spatula until well blended. Form the mixture into 12 round patty shapes, roughly 6cm wide, by pressing together between your palms. They will feel wet, but this helps to keep them moist during baking.

  3. Put the sesame seeds in a bowl and coat the patties. Lay each patty on the baking tray and bake for 20 mins or until firm to the touch and lightly golden, then serve with the dip.

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