Beetroot paté balls

Ingredients

• 2 pcs Beetroots
• 250 g Chickpeas, canned
• 1/2 head Red onion
• 2 clove Garlic
• 1 tsp Cumin, ground
• 1 pcs Egg
• 40 g Oat flour
• 2 tbsp Food starch
• 45 g Oat flakes
• 1 bunch Parsley, fresh
• 25 g Basil, fresh
• 2 pinch Salt
• 0.1 g Black pepper, ground

Method

1. 1. Preheat the oven to 200 °C. (392 F)
2. 2. Wrap the beetroots in aluminium foil and bake in the oven for 1 hour.
3. 3. Unwrap, cool it down, peel and leave to cool completely.
4. 4. Drain the chickpeas and chop them with the red onion, garlic and spices in a food chopper.
5. 5. Add the egg, oat flour, food starch and oat flakes.
6. 6. Put the beetroot in the chopper and mix it into the chickpeas with the chopped parsley and basil.
7. 7. Let stand in the fridge for about 15 minutes.
8. 8. After this, shred the mass into small scones and place on a baking tray lined with baking paper.
9. 9. Place in the oven and roast for 30-35 minutes.