Beetroot and quinoa patties.
by a tale
Beetroot and quinoa patties. A hearty, warm and comforting meal. And yes, besides being very nutritious and healthy, nice to look at, even. Serve with handfuls of fresh salad, such as rocket, field salad or radicchio.
BEETROOT AND QUINOA PATTIES.
beetroot, cooked – 2 small ones
mushrooms – 100 grams
quinoa, cooked – 300 grams
egg, organic – 1
parsley – handful
oats – 50 grams
spring onions – 2 stalks
salt and pepper to taste
Grate the beetroots into a bowl. Finely slice the spring onions and add them to the beetroots. Chop the mushrooms and add them alongside with the quinoa to the bowl. Break the egg and beat it lightly, then tip them in with the oats, chopped herbs and a good seasoning of salt and pepper.
Warm a little olive oil in a pan. Form the beetroot mixture into balls and put them into the pan. Let it cook over a moderate heat for ten to fifteen minutes, or until the underside is golden brown. Then turn the patties around for another ten minutes.
Serve warm with some salad.
I love patties like this with something so fulfilling as quinoa! I imagine they are wonderful with mache too!
These look beautiful and delicious. Could you say how many spring onions are used? They are not listed in the ingredients. Thanks.
I am sorry! I used 2 stalks.
We’ve been baking beet roots or use them for juice. This is definitely something my wife and I will have to try. Sounds absolutely delicious.
Anne / Philine, Those are some hearty patties! Love the choice of ingredients. A new recipe for me to try with beets, may be with potatoes in place of eggs :)