• 2 baby beetroots, trimmed and peeled
• 2/3 c chick pea flour
• 1 c courgette
• 1 onion
• 2 cloves garlic
• ½ c frozen peas
• 1 egg
• Salt and pepper

Grate the beetroot and courgette and combine with the finely chopped onion, crushed garlic, peas, flour and egg in a large bowl. Shape into patties and cook with a little oil in a pan or on the barbeque.

• 1 ½ cups coconut cream
• 1 ½ tbsp cornflour
• 1 c almond milk
• 1 tsp vanilla paste
• 3 tbsp coconut sugar
• 3 egg yolks

Combine ¼ cup of the coconut cream with the cornflour and mix to a paste. Place this in a medium saucepan with the rest of the coconut cream, almond milk, sugar and vanilla. Simmer gently over a low heat for 5 minutes.

Whisk the egg yolks with three tbsp of the warm milk mixture. Pour this into the pot and beat well. Continue to stir the mixture over the heat until it is thick and smooth.