Beetroot & Black Bean Patties

21 September 2015 | Recipes
beetroot and black bean patties

So, I am not a vegan, Friday night’s steak dinner was testament to that, but I sure do enjoy some good vegan fare. I also dig the culinary challenge of it.

This recipe, was inspired by my current vegan muse, Kate Levins from Brunchfast Club (and not just because our last names are virtually the same or because we’re both podcast fanatics).

Kate whipped out a beetroot, lentil and amaranth pattie at lunch the other day and my recipe development brain went straight into recreation overdrive.

But in the spirit of being original, I took a brilliant and creative concept and made it my own, to bring you these beautiful Beetroot & Black Bean Patties.

Add them to a burger bun, throw them in a nourishing bowl or enjoy them with a poached egg (not vegan obviously).

Beetroot & Black Bean Patties

beetroot and black bean pattie nourishing bowl


  • olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon of finely chopped coriander stems
  • 1 cup grated beetroot
  • 1 cup cooked black beans (see note)
  • 2 tablespoons breadcrumbs (see note)
  • 1/4 cup finely chopped coriander
  • 1 tablespoon sunflower seeds
  • 1 tablespoon black sesame seeds


  1. Heat 2 teaspoons of olive oil in a small frying pan over a medium heat. Add the onion and cook, stirring for 3 minutes or until softened. Add the garlic, spices and coriander stems and cook stirring for 1 minute or until fragrant.
  2. Add the onion mixture to a food processor with the beetroot, black beans and bread crumbs. Process until the mixture comes together but is still a little lumpy. Add the coriander, sunflower seeds and sesame seeds and pulse until just combined.
  3. Shape mixture into 6 small patties.
  4. Heat some olive oil in a medium frying pan and cook patties for 2 minutes on each side or until golden. Be careful when you flip them. Because they don’t contain any egg they’re quite delicate.

You can choose to cook all the patties at once and store in an airtight container in the fridge, or you can keep them in a container uncooked for up to 2 days and cook them as you eat them. You could also freeze them for up to 1 month.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Black beans: You can use canned black beans or cook them yourself. Lentils, chickpeas and cannellini bean would also work well.

Breadcrumbs: I processed 1 slice of sprouted rye in my food processor. You can use any bread you like including gluten free. If you don’t want to use bread add almond meal instead.

Sunflower seeds: substitute with seeds or nuts of your choice.

If you’re not concerned about the whole vegan thing, throwing a raw egg in the patties mixture will help it bind and make them easier to handle when flipping in the pan.

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