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Bring colors to your meals with these veggie beet patties, prepared with beets, quinoa and ricotta cheese.

Veggie Beet Patties

  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Description

Bring colors to your meals with these veggie beet patties, prepared with beets, quinoa and ricotta cheese. Wholesome, healthy and nutritious, they are delicious on their own with a quick dipping sauce, or as part of a burger.


Scale

Ingredients

  • 2 cups (350g) beets, peeled and cubed
  • ½ cup (90g) uncooked quinoa*
  • 3.5 ounces (100g) plain ricotta cheese**
  • ½ onion, finely chopped
  • 24 Tablespoons breadcrumbs***
  • 1 large egg
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • Salt and freshly ground pepper

Instructions

  1. Preheat the oven at 350°F (180° C) and line a baking sheet with parchment paper or foil. Set aside.
  2. Bake the quinoa according to the package instructions. Set aside.
  3. Place the beet onto the baking sheet, drizzle some olive oil and roast for about 30 minutes. Remove from the oven and set aside to cool.
  4. Place the roasted beets in a food processor and pulse 2 or 3 times – you need some texture for the patties, so make sure you don’t mash them completely.
  5. Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more breadcrumbs (or rolled oats) until you obtain the desired consistency.
  6. Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
  7. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.****

Notes

* or 1 cup cooked quinoa.

** You can also replace the ricotta cheese with fresh goat cheese, crumbled feta or alternatively cream cheese.

*** For a healthier and gluten-free version, you can replace breadcrumbs with (gluten-free) rolled oats.

**** Alternatively, you can choose to cook the patties in a large sauté pan with some olive oil. I personally prefer the oven version better because it’s healthier and fat-free, but once in a while I do not mind cooking them in a sauté pan. It gives them a beautiful crispy texture.

Keywords: beet patties