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Beetroot Patties

     Servings:

…..10 

Time:

1 hour 

Difficulty:

Easy

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I am big on not wasting any food. And always felt sad when I had to throw out half of the plant after making my dear juices! This inspired me to create a few recipes with the juice pulp. Simple ones – that do not require a dehydrator – that anyone can make!

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TIP:

This dish is an incredible dish for using leftovers. Made lentils or quinoa the day before? Made your juice in the morning? Brilliant! Toss them together for a quick and delicious evening meal.

This recipe makes a lot – freeze them and enjoy at a later time if needed!

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

Juice Pulp from making 1 Batch of Blood Pressure Lowering Juice

2 Cups of Quinoa, pre-cooked

3 Cups of Lentils, pre-cooked

1/2 Cup of Sunflower Seeds + 2 Tbsp

1 Tbsp Sunflower oil

1 Onion, diced

3 Medium Garlic Cloves, minced

1/4 Cup Flax Seeds

1/2 Tsp Salt

1 1/2 Tsp of the Spices of your Choice: Coriander, Cumin, Paprika, Curry, Smoked Paprika,…

(glutenfree) Flour as needed

DIRECTIONS

Toast 1/2 Cup of Sunflower Seeds in a frying pan with no oil until golden.

Add them into a Food Processor together with Flax Seeds and grind to a fine Meal.

Sautèe onions and garlic in oil in a frying pan.

Process in Blender to a smooth yet slightly chunky consistency.

In a large bowl well combine all ingredients, adding in the sunflower – flax mix last.

Lt the batter sit for 10 minutes, while you preheat oven to 225°C/ 417°F/ 200°C with fan / 7 Gas Mark

Take a hand full of batter and shape into patties.

Oil and flour a pan and place patties in it.

Bake for 25-30minutes, until slightly crisp.