Beetroot patties in almond coating

Boil or bake the beetroot (400 g) until soft. Let it cool, peel, and grate it on a medium grater.

Add minced garlic (2 cloves), salt, pepper, turmeric (1/4 tsp), flaxseed flour (2 tbsp), and a raw egg (1 pc). If desired, add psyllium (1 tsp) for better texture.

Mix the mixture well until homogeneous and let it sit for 10–15 minutes.

Form patties and coat them in almond flour (50 g).

Fry in clarified or coconut oil on both sides for 3–4 minutes until golden brown, or bake in the oven at 180°C for about 25 minutes.

Serve with greens and pesto sauce or homemade keto mayonnaise.