With the picnic season finally here, I find myself creating more wraps. These Buckwheat and Beetroot Patties are a great for filling them. These patties are packed with flavor and so easy to make a big batch of. You can even add them to your favorite Buddha bowls!
Buckwheat and Beetroot Patties
- 1 cup beetroot grated or spinach for green patties
- 1 flax egg
- 1/2 cup green buckwheat
- 2 tbsp tahini
- 2 tbsp finely minced coriander or basil
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp garlic powder
- Pinch Salt
Preheat the oven to 180 degrees.
Place all the ingredients in the food processor and blend until it easily holds together when pressed.
Form patties of the desired size and bake in the oven at 180 degrees for 20 min.