Beetroot & kidney bean patties with feta cheese & soy bean cream

So me and the boy have decided we need a bit of a healthy streak from all the snacking we've been doing lately, so we're cutting down on the carbs for a while. Easier said than done when you're a pasta lover like I am, but so far it's going pretty well. There are a lot of great alternatives and it leaves you feeling a lot better to be honest... Don't get me wrong, pasta will ALWAYS be my go to dish when I want to splurge!! I didn't get the nick name Pasta Girl for nothing... ;)

Beetroot and Kidney bean patties are really tasty, extremely healthy and have a great purple / pink color to it. They're easy to make and taste even better the next day which means they're great to bring in the lunchbox :)

The What:

3 beetroots, peeled and grated

400 g precooked kidney beans

1 egg

breadcrumbs

coriander (if you want)

salt

pepper

feta cheese

soy beans

creme fraishe

pepper

Salad of your choice to serve.

The How:

Peel and grate the beetroot. 

Rinse the beans and put in a bowl together with the beetroots. Add the egg and mix together until smooth. Add the breadcrumbs, the salt and pepper as well as the coriander. 

Crumble the feta cheese in a bowl, add the soy beans and mix together with creme fraishe, finish with pepper. 

Heat a pan with butter and make the patties straight in the pan. Be careful not to burn them!

Let cool before serving them with a nice salad and the feta cheese and soy bean cream.