Recipe for Beet and Red Bean Patties

Drain and rinse the red beans. Set aside. Pat dry the beets. Grate the red beets using a large grater. Set aside.

Pour a good drizzle of olive oil in a pan and sauté the red onions. Cut into cubes and crush the cloves of garlic. Let simmer for about ten minutes over low heat. Once the onions are translucent, allow to cool slightly.

Blend the red beans with the onion mixture in a small food processor. Pour this mixture into a mixing bowl. Add an egg, the spices, and the grated beets. For the vegan version, omit the egg! Mix well.

Gradually add the oat bran to find a good consistency for the batter. Heat a little olive oil in a large skillet. Spoon the batter into fairly thick patties using a large tablespoon. Do not flatten them for easier turning.

Let them brown for 3 minutes on each side. Place the patties in a dish and serve immediately. You can keep the patties in your fridge for several days.

To finish, TIP: This recipe can be adapted infinitely. You can replace the legume with another one: red lentils, green lentils, chickpeas, split peas, mung beans... You can use another vegetable, vary the flakes and seasoning. This recipe is ideal and perfectly balanced with a beautiful plate of vegetables.