Recipe: Foxford Cafés Beetroot Patties with Roast Carrot Hummus

“These patties are filling and versatile in terms of size – you could make them as a canapé, lunch or dinner," says Foxford head chef Kathleen Flavin, whose new book The Foxford Cafe Cookbook is out XXX. "They chill well, so you can make them and reheat later, or have them cold in a lunchbox with some salad.”

Seves 6

You’ll need

For the patties
4 raw beetroot
1 small red onion
1 carrot
340g tinned chickpeas
3 cloves of garlic
1½ tsp salt
generous pinch of black pepper
1½ tbsp tahini paste
2 tbsp olive oil
70g plain flour (regular or gluten-free)
50g sesame seeds, for coating

For the roast carrot hummus

3 carrots
2 tbsp olive oil
sea salt
200g tinned chickpeas
1 clove of garlic
4 tbsp olive oil
pinch each of sea salt and
cracked black pepper
juice of 1 lemon
2 tbsp tahini

Method

1. Peel then grate the raw beetroot, red onion and carrot for the patties in a food processor. Remove and set aside.

2. Add the chickpeas, garlic, salt, pepper and tahini to the food processor and blend. Place in a large bowl.

3. Heat 1 tablespoon of oil in a large non-stick frying pan. Add the grated vegetables, stir and cook for about 5 minutes – the veg should still have some bite.

4. Add the flour, stir and cook for 2–3 minutes till thickened and sticky.

5. Add to the chickpea mix, mix thoroughly, then allow to cool for about 30 minutes.

6. 7. Line a baking tray with parchment paper. Divide the mix into 8–12 pieces using a spoon – I usually serve two per portion. Place the sesame seeds on a plate, roll each piece of chickpea mix in them, then shape into little patties. Place on the lined tray, then chill in the fridge while you make your hummus.

8. Preheat your oven to 170°C fan/190°C/gas 5.

9. For the hummus, first peel and chop the carrots. Place on a roasting tray, drizzle with the olive oil, sprinkle with sea salt and roast for 15–20 mins, until well cooked. Set aside to cool.

10. Blend the cooled carrots in a food processor with the remaining ingredients. Add a little cold water if it’s too thick. Check the seasoning and adjust to taste.

11. Preheat your oven again to 170°C fan/190°C/gas 5.

12. Heat 1 tablespoon of oil in a non-stick pan and turn it to a medium heat. Fry your patties, allowing them to take colour – about 1 minute each side. Place on a roasting tray and finish in the oven for 8-10 minutes, until hot throughout.

13. Serve with the roast carrot hummus and some salads.

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