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.
- 2 cups (350g) beets, peeled and cubed
- ½ cup (90g) uncooked quinoa*
- 3.5 ounces (100g) plain ricotta cheese**
- ½ onion, finely chopped
- 2–4 Tablespoons breadcrumbs***
- 1 large egg
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- Salt and freshly ground pepper
- Preheat the oven at 350°F (180° C) and line a baking sheet with parchment paper or foil. Set aside.
- Bake the quinoa according to the package instructions. Set aside.
- 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.
- 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.
- 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.
- Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
- Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.****
* 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