Crisp Sausage Cakes with Beetroot
Say hello to your new favorite comfort dish: Crisp Sausage Cakes with Beetroot! This recipe effortlessly combines the savory richness of golden, pan-fried sausage cakes with the earthy sweetness of oven-roasted beetroot. Enhanced with Parmesan, fresh parsley, and a touch of honey-balsamic glaze, this dish balances bold flavors with a hint of caramelized sophistication. Perfectly crisp on the outside and bursting with juicy, herby goodness on the inside, these sausage cakes are surprisingly easy to make and come together in under an hour. Perfect for a cozy family dinner or an impressive crowd-pleaser, this recipe will have everyone coming back for seconds! Serve it fresh with the gorgeous, jewel-toned beetroot for a truly eye-catching and satisfying meal.
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Recipe Information
Ingredients
- 500 grams ground sausage meat
- 100 grams fresh breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 4 medium raw beetroot
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 200°C (400°F). Peel the beetroot and chop them into bite-sized pieces.
Place the beetroot pieces on a baking tray. Drizzle with 1 tablespoon of olive oil, balsamic vinegar, and honey, then sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the beetroot in the oven for 35-40 minutes, stirring halfway through, until tender and slightly caramelized.
In a large mixing bowl, combine the ground sausage meat, fresh breadcrumbs, grated Parmesan, egg, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until well incorporated.
Divide the sausage mixture into 8 equal portions and shape each into a small, flat cake about 1 cm thick.
Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat. Once hot, add the sausage cakes in batches (do not overcrowd the pan) and cook for 3-4 minutes per side, or until golden brown and fully cooked through.
Remove the sausage cakes from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the crisp sausage cakes warm alongside the roasted beetroot. Optionally garnish with extra parsley for freshness.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
