Savoury Beet Bites (gluten free)

100g (about 1 cup 250ml) beetroot, roughly pulsed

½ cup (125ml) very finely chopped onions

1 tbs (15ml) flaxseed powder 3 tbs water (45ml)

1 can chickpeas, drained and rinsed

½ tbs (7.5ml) garlic paste

1-2 green chillies, finely chopped (optional)

1 tsp (5ml) mild/medium chilli powder

1 tsp curry powder or mix masala (optional)

1 tsp (5ml) cumin powder

½ tsp (2.5ml) turmeric powder ½ tsp (2.5ml) salt

¼ cup (60ml) freshly chopped coriander leaves

1/3 cup gluten-free rolled oats (blitzed into powder)

Oil for frying

Lettuce leaves – for serving Vegan mayonnaise – for serving Chilli sauce – for serving

Mix the flaxseed powder with water and let it stand for 2 to 3 minutes. Wash and peel the beetroot, and roughly blitz in a food processor into fine (but rough) bits.

Heat a non-stick pan on medium heat. Toss in the beetroot – sauté for 5 to 8 minutes until all the moisture is released.

Thereafter add the onion and continue to cook for another 5 to 8 minutes, until the onions are soft. Once cooked, remove from the heat and let it cool. Once cool, toss into a mixing bowl. Use the back end of a fork and mash the chickpeas – toss into the mixing bowl, along with the beetroot and onions.

Add the garlic paste, chillies, chilli powder, mix masala, cumin powder, turmeric powder,

salt and coriander leaves. Give this a good mix. Then pour in the flaxseed mixture – mix this in well.

Add ½ cup ground oats – give it another good mix. If the mixture is too wet, add the balance of the ground oats. Roll into 12 balls and press into 1.5cm medallions.

Heat a non-stick pan on medium heat. Add a few drops of oil and fry for 3 to 4 minutes on each side (do not fry in shallow oil, as this will cause it to break apart). Use as little oil as possible.

Serve as a starter or snack, with fresh green lettuce and a dollop of vegan mayonnaise.