Savory Beet Fritters (Vegan & Gluten-Free) for Virtual Vegan Potluck 2013

These delicious appetizers can actually be eaten for breakfast, snack, or lunch. Don’t let the appearance fool you, these are not actually beet pancakes and I don’t really recommend eating them as such unless you make them thinner than the ones shown. Keep reading to learn why.

Savory Beet Patties (gluten free and vegan)

I am so excited for another Virtual Vegan Potluck! I love participating in this lovely vegan event and I always look forward to it. The first time I participated I created the delicious Strawberry Banana Bread. For my last VVP, I created an amazing gluten free Chocolate Peanut Butter Chia Puddings (drools). Today, I am sharing something even more cool and this time not sweet – Savory Beet Patties which are not only vegan but also gluten free. These are not beet pancakes even though they appear as such!

So I thought they would come out as pancakes actually. That’s the reason why the photo styling looks like they are pancakes. I truly thought these would be pancake material. I know that’s not really “appetizer” material necessarily but there is no breakfast category in VVP so yeah.

Savory Beet Patties (gluten free and vegan)

I made these patties with the full intention of them coming out as pancakes. Took the pictures. I was pleased! (besides for one “pancake” burning.. lol oops. Make sure you don’t fry them for too long or they will turn black! haha)

Savory Beet Patties (gluten free and vegan)

Then I took a bite… and another. I tried it the way it was shown on the photos. And what did I realize? These are too dense and filling and thick to be considered pancakes. Absolutely not. So definitely do NOT try eating them three in a row like you would with a pancake.

Savory Beet Patties (gluten free and vegan)

The way I actually ended up eating them (and it was PERFECT) was like bread slices. I eat my sandwiches open-faced ALWAYS and I basically treated one of the beet patties as a bread slice. It worked wonderfully! So really the name shouldn’t even be Beet Patties, it should be Savory Beet Bread Slices? That just sounds weird though so let’s stay with “patties.” But now you know what to expect so yeah.

Flavor wise these were great! There wasn’t any prominent flavor popping out and they were relatively neutral but that could have been because I put quite a lot of nutritional yeast sauce on top and that might have masked the real flavor. Overall, it was a great recipe and I have full intention of making them again but in a larger batch and simply using it as gluten free vegan sandwich bread! WOOT!

Here’s the recipe for these Savory Beet Patties.

Beet Crepes (Vegan & Gluten-Free)

Yield: 3-4 patties


  • 1/2 cup raw beet, finely grated
  • 1/2 cup garbano & fava flour
  • 2 Tbsp brown rice flour
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 tsp ground ginger
  • 1/3 cup + 1 Tbsp water


  • Finely grate the raw beet and set aside.
  • Sift together all of the dry ingredients in a large bowl.
  • Add the grated beet and water to the dry ingredients and combine.
  • On a pan, heat olive oil on medium heat.
  • Once the pan is heated and oil is spread out, drop some of the batter and use the back of your wooden spoon to smooth it out and round it out.
  • Let it fry for a few minutes. It's time to flip when the top of the patty is no longer wet looking and has changed color slightly. Make sure to keep a cautious eye because these turn black quickly after they've gotten fried to the perfect way.
  • Flip and fry the other side for about 30-45 more seconds.
  • Repeat with the rest of the batter making sure the pan is oiled each time you put more batter on.

Mmm… I’m full. I actually literally made this recipe just a few hours before posting. I ended up topping two of the beet sandwich slices with some guacamole, mixed greens, and yellow pepper. It was delish! Gotta love simple vegan recipes!

Now, let’s continue on with the Virtual Vegan Potluck!!

GO BACK to the previous recipe.

GO FORWARD to the next recipe.

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Questions for you:

  • What would YOU name this recipe?
  • Have you ever made a recipe thinking it will be something but came out to be something totally different? Good or bad. Let me know about it, I’m curious!

Looking forward to reading your thoughts!

 Shared on Slightly Indulgent, Two Cup Tuesday

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xo Kammie


  1. says

    Wow! Those just pop off of the screen! So glad you were able to score some beets – – and I admire you for being cool enough to make a recipe at the last minute!

    PS thanks for your help!

  2. says

    Yesterday, I enjoyed lunch with friends at a non-vegan restaurant where I ate a salad and one of them ate a salad plus sweet potato fritters. I was so sad that I couldn’t have any…but your recipe makes me feel much better!

  3. says

    Wonderful recipe Kammie! I know exactly what you mean- you style a food on the expectation that it came out exactly how you pictured it would. It’s always a bit of a pain when it doesn’t! Even worse when it’s not worth posting and you put all that effort in! Clearly in your case though this was a happy mistake :)

  4. says

    I can’t believe that color!!! This looks totally like my kind of food. I am always making fast things that I can use as a base. I am thinking of trying hummus and lettuce on these. What do you think?