Beet Patties with Green Bean and Almond Salad

Beet Patties with Warm Green Bean and Toasted Almond Salad

With Beamy veggie medallion mix (any flavor)

Beet Patties with Green Bean and Almond Salad

10 min

2 people

Beet Patties with Warm Green Bean and Toasted Almond Salad

With Beamy veggie medallion mix (any flavor)

10 min

2 people

ingredients

1 packet Beamy beet patty mix (3.5 oz / 100 g)
⅓ cup + 1 Tbsp water (about 3.5 fl oz / 100 ml)
Gluten-free breadcrumbs (as needed)
8.8 oz (250 g) green beans
A handful of sliced or roughly chopped almonds
Lemon juice, to taste
Extra virgin olive oil, salt, and pepper

PROCEDure

1

Blanch the green beans in salted water for 7–8 minutes or steam until tender. Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes until golden and fragrant.

2

Toss the cooked green beans with olive oil, lemon juice, salt, pepper, and the toasted almonds. Set aside.

3

In a bowl, combine the Beamy beet patty mix with water and 2 tablespoons of olive oil. Stir until smooth and uniform.

4

Shape into patties, lightly coat with breadcrumbs, and cook in a skillet with a little oil for 3 minutes per side, or in an air fryer at 350°F (180°C) for 6–8 minutes.

5

Place the patty on a plate, top with the warm green bean salad, and garnish with extra toasted almonds.

PROCEDURE

1

Blanch the green beans in salted water for 7–8 minutes or steam until tender. Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes until golden and fragrant.

2

Toss the cooked green beans with olive oil, lemon juice, salt, pepper, and the toasted almonds. Set aside.

3

In a bowl, combine the Beamy beet patty mix with water and 2 tablespoons of olive oil. Stir until smooth and uniform.

4

Shape into patties, lightly coat with breadcrumbs, and cook in a skillet with a little oil for 3 minutes per side, or in an air fryer at 350°F (180°C) for 6–8 minutes.