- 500g beetroot
- 2 medium/large eggs
- 50g ground almonds
- Small bunch of fresh coriander
- Juice of half a lemon
- 2/3 tbs olive oil
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp paprika/cayenne
- Pepper to taste
- Juice of one orange to use once cooked
Preheat the oven to 175°C (fan oven) Gas Mark 3.
Peel the beetroot and grate on fine grater in food processor. Place in a large bowl and make a dip in the centre. Break the eggs into the dip. Add all remaining ingredients and stir with something like carving fork until well combined.
Oil a roasting tin and form into shape as illustrated using a 2 1/2” or 6 cm cookie cutter or mould. Press down inside mould to keep them together once cooked.
Roast for 25 mins at 175°C. Place on a serving dish and squeeze a little organs juice on each one. Decorate with segments of orange and coriander leaves.
My family love these and are happy to eat them cold the next day.