Root your health
Beetroot, quinoa and Sweet potato Burger Patties
Prep
cook
serves
15 min
30 min
4
Ingredients
50 g Chickpea flour or Potato flour (with additional to shape patties)
100 g Cooked Quinoa or Brown rice
100 g Beetroot
1 tbsp Cumin seeds
1 Onion finely chopped
2 Garlic cloves
1 Handful fresh parsley
150 g Cooked sweet potato (peeled)
4 tbsp Olive oil
Salt and Pepper for seasoning
2 tbsp Ground flaxseeds
Method
- Preheat oven at 180 C and line one tray with baking paper and set aside.
- Dice sweet potato, beetroot, add 2 tbsp olive oil and roast in oven on lined baking tray for 30 min until sweet potato is soft and fully cooked.
- Cook quinoa/rice in pot with 200 g water, bring mixture to a boil without lid. Once boiling turn down heat and place lid on pot. Simmer at low temperature for 10-12 minutes until water has been absorbed and set aside.
- Add 2 tbsp of olive oil to the pan and fry onions, garlic and cumin seeds until onions are translucent and fully cooked.
- In a blender of choice mix all ingredients together and blend until mixture comes together and a chunky paste forms.
- Weigh mixture and divide into 4 equal parts and shape into circles using a cookie cutter. If mixture is to wet add more flour to mixture and dust outside of patty with additional flour.
Notes
Serve with sweet potato fries and forms part of “Ultimate Meatless Burger” recipe (own recipe)
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