Serves 8

Prep Time 10mins Cook Time 20mins

Ingredients

1/3 cup sunflower seeds
1/4 cup hemp seed flakes
2 medium beetroots
1 tsp sea salt
1/2 tsp ground cumin
1 heaped tsp dried parsley
pinch of black pepper
1 Tbsp fresh coriander
2 tsp onion powder
1 Tbsp coconut cream
4 Tbsp hemp flour

Keep separate from first batch above
1/3 cup Tbsp hemp seed flakes
1/4 cup sunflower seeds

Pre heat oven on fan bake to 180 degrees. Grind hemp seed flakes and sunflower seeds down to a coarse meal consistency using a food processor or power blender. Grate beetroots with skin on. Put ground seeds and grated beetroots into a food processor. Add salt, cumin, parsley, pepper, ground coriander and onion powder and blend in food processor. Transfer into a large mixing bowl and add in coconut cream, hemp flour and final portions of sunflower seeds and hemp seed flakes. Mix until evenly combined or until desired consistency. Shape into patties, mixture should be moist and hold together easily.

Our Tip

Store raw in fridge until ready to cook or place the patties onto a wire grill tray and fan bake on medium to low heat until nicely browned on each side