Ingredients
- 100 ml Whole quinoa (300ml boiled)
- 175 ml Water
- 150 g Beetroot
- 100 g Onion
- 1 Clove Garlic
- 100 ml Coarse wholemeal flour
- 2 tsp Curry powder
- 1 tsp Salt
- 2 Eggs
- Olive oil for frying
Method
Makes 14 patties
- Rinse the quinoa in a sieve in cold water. Boil in 175 ml water for 10 minutes under a lid. Remove the saucepan from the heat, mix in a little salt and leave on one side for 10 minutes under a lid.
- Peel the beetroot, peel the onion and grate both coarsely on a grater.
- Put garlic, wholemeal – or spelt – flour, curry powder and salt in a bowl together with the grated vegetables. Mix in the boiled quinoa and then the eggs. If the quinoa has cooled just add everything to the bowl at the same time. Leave the mixture to rest for a little while you prepare the garnish.
- Place 1 heaped tbsp of the mixture per pattie in a hot frying pan with oil and press them out to approx. 1½ cm high. Turn down the heat to medium and continue frying for approx. 5 minutes on each side until firm, brown and crisp.
Variations
- You could use rice or brown rice, bulgur or couscous instead of quinoa. Any root vegetable could be used instead of beetroot.
- Add 50g vegan feta cut into cubes and then leave out ½ tsp salt or add 50g grated cheese of your choice.
- Make the patties in advance and heat in the oven at 200C/gas 6 for approx. 15 minutes.
- The patties are also delicious as burgers. In this case make them twice as big. The mixture makes 6-7 burgers.
Recipe from Vitally Vegetarian by Christine Bille Nielsen and Tina Scheftelowitz
