Moisten your hands and, using a 1/3 cup measuring cup, form the mixture into 8 cakes about 2 1/2 inches in diameter.

sugar, salt, onion 16%, potato maltodextrin, beetroot red 8%, garlic 5%, vegetable oil (coconut, rapeseed), shallot), green peas 5. I wanted to make something to share with all of you and after a quick glimpse at the first few pages, I knew it would be tough to choose just one.Ingredients: Lentil flour 80%, sunflower oil, beetroot balsamic seasoning 7% (sugar, salt, onion, natural flavour, colouring beetroot red 8%, garlic, black pepper, balsamic vinegar, 0. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. The V Spot is a trading name of, and The V Spot logo is a registered trademark of Bluebird Wholefoods Limited, a company registered in England and Wales, company number 09756073. Please note, allergens may have come in contact with this products packaging in transport, packing or production.

While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. Whenever I freeze a recipe similar to this, I crisp them up in a skillet with a little oil to make sure they don’t reheat mushy. I don’t have red rice but I have exactly 1 beet in the fridge that needs to be cooked asap and have all the other ingredients…. When you are ready to cook the cakes, heat 1 tbsp of olive oil in a large skillet over medium heat until it shimmers.Welcome to the land of rolling hills, friendly locals, and a culinary scene that will tickle your taste buds— the North of England! From time to time packaging and ingredients may change and the information on this site may not be as up to date as we would like it to be. Red rice is a bit softer than brown and holds together a bit better, but if you’re careful forming the patties and use a gentle touch before frying, it should work out fine.

I have a feeling you’ll want to try every recipe in her new book, but you should definitely start with these scrumptious savory Red Rice and Beet Cakes! These are lovely lighter and crispier than a rice cake and a really nice flavour (not unlike a certain pickled onion, claw-shaped snack but classier 0) really low in calories (1 point per veggie cake on weight watchers) and great for a little mid-morning or afternoon snack. Vegetarian and vegan friendly* *Our products are prepared to a vegan recipe but due to the use of milk at the manufacturing site there may be a risk of cross contamination.But these beets were different, they were white as the snow, and a passer-by saw them who said "hey, don't you know? We recommended two veggie cakes per serving Or why not try topping with cubes of cooked beetroot, lush watercress leaves and toasted walnuts?