Cooked - Beetroot Polpettine With An Avocado Dip

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Home Pricing Community My Recipes

Beetroot Polpettine With An Avocado Dip

1.0

150g raw beetroot, medium coarsely grated

1 medium apple, peeled and medium coarsely grated

100g feta cheese, coarsely grated

2 spring onions, very finely chopped

50g gluten-free oats, whizzed in a food-processor to a sandy texture

1 large egg

2 teaspoons ground cumin

1 heaped teaspoon turmeric

Salt and pepper

50 to 75g sesame seeds for coating

1 fat large ripe avocado

8 tablespoons pro-biotic live Greek yoghurt, goat’s or cow’s milk

1 small garlic clove

Juice of half a lemon

Preheat the oven to 200oC.
In a large bowl, mix all the ingredients, except the sesame seeds, together with a large spatula until well-blended.
Form the mixture into 12 round patty shapes around 6cm wide by squeezing and pressing it together between your palms.
Pour the sesame seeds into a bowl and coat the patties.
Lay them onto an oven tray lined with baking parchment.
Bake for around 20 minutes until firm to touch and lightly golden.
Whizz the avocado dip ingredients together in a blender until smooth and glossy.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 105 weeks ago

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