I've got a thing for patties. I am one of those people who loves to put a patty on everything. Salad? Put a patty on it. Rice? Put a patty on it. You will barely ever see me with a patty between two pieces of bread though. As a vegetarian, I use patties like a meat eater would use a steak. It's the centre-piece of my meal. 

Having a good patty recipe is an important aspect of appreciating them. Some recipes can be difficult to get right, have too many ingredients or just don't live up to the hype. This recipe however is bang on. It gets everything right - they are hearty, wholesome, easy to make and can be whipped up in no time at all thanks to the invention of food processors. 

Now, a little bit on the nutritional content of these burgers as nutrition is what this website is all about. Beetroots are great sources of natural folate and iron. When you consider beetroots though, don't just consider their typical nutrient content as beetroots contain some powerful plant chemicals that are supportive to the cardiovascular system as well as the liver. As the beetroot is born from the ground, it is traditionally known for it's blood building qualities and it's ability to ground your vitality and bring you back down to Earth. Nowadays, this makes sense as the nutrients like folate and iron are vital for good blood formation however, let's sit with the fluffy traditional story. It sounds nicer. 

The combination of chickpea flour and oats is great for fibre content as well as protein. Add the haloumi (or tofu for the vegans) and you're in protein heaven. Protein content is important for patties, especially if you are vegan or vegetarian as you want the patties to be sustaining for your energy. 

This recipe is inspired by Green Kitchen Stories and their grilled beetroot burgers. They are almost identical except for the haloumi and the addition of a bit of chilli, coriander and chickpea flour. Plus, these burgers are baked rather than fried mainly to make the process a lot more simple but it also removes the requirement for lots of oil making these a very clean and healthy option for anyone. If you love patties between two bits of bun, take a leaf out of GK Storie's book and add some mango and avocado to the mix. You won't be disappointed. 


1. Heat your oven to 180 degrees and line a baking tray with baking paper. 

2. In a food processor with the grating attachment on, grate the beetroots into thin shreds. 

3. Remove the grating attachment and add the remainder of the ingredients to beetroot. Blitz until the mixture is well combined. It should come into a dough that holds together well. If it is too wet, add more rolled oats in tablespoon portions until the mixture holds. Set aside for 15 minutes or so for the mixture to absorb. 

4. Once the mixture is ready, shape the dough into 8 patties with your hands and place them on the baking tray. You can shape them into balls and press them down flat once they are on the tray. 

5. Place the baking tray in the oven and bake for 25-30 minutes or until the patties are golden, flipping the patties half way through. Remove from the oven and allow to cool slightly before enjoying them in a bun or on top of salad. 


4-5 medium beetroots, peeled

1 small red onion

2 cloves garlic

200g haloumi

2 eggs, lightly whisked

1/2 cup rolled oats

1/2 cup chickpea flour

1 red chilli

A handful of fresh coriander

A pinch of salt and pepper




  • To make these patties vegan, substitute the haloumi for equal amounts tofu and use 2 flax eggs (2 tbsp of flax meal + 4 tbsp of water, left to gel and then combined into the mixture) 
  • These patties will last for 3-4 days in an airtight container in the fridge. Alternatively, you can freeze them for up to 2 months. 
  • If you do not have chickpea flour, you can use all oats or vice versa. Just watch the moisture content and adjust accordingly. 
  • If you do not have a grating attachment, you can grate the beetroot by hand before adding it to the food processor. 
  • If you think your food processor is not powerful enough, break/cut everything up into small chunks before blitzing to assist it along. 


Roberta is trained in clinical nutritional medicine and has a strong belief that food is the most powerful form of medicine and should be used first and foremost where possible. If you would like more information on nutrition and how you can get the most out of your diet, contact Roberta at roberta@naturomedico.com