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🍽️ Crispy Beetroot Patties

403 kcal · 30 min · 4 servings

Ingredients

• 200 g beetroot (1 beetroot)
• 1 onion
• 45 g walnut kernels (3 tbsp)
• 300 g black beans (can; drained weight)
• 200 g quinoa
• 3 tbsp olive oil
• salt
• pepper
• 1 tsp paprika powder
• cayenne pepper
• 5 tbsp whole wheat breadcrumbs
• 50 g baby spinach

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Peel the beetroot.
3. 3. Grate the beetroot finely.
4. 4. Peel the onion.
5. 5. Dice the onion into small cubes.
6. 6. Finely chop the walnuts.
7. 7. Rinse the black beans in a sieve under running water.
8. 8. Drain the beans well.
9. 9. Puree half of the beans until smooth.
10. 10. Rinse the quinoa.
11. 11. Bring two and a half times the amount of water as quinoa to a boil and salt it.
12. 12. Cook the quinoa over low heat for about 15 minutes until tender but firm.
13. 13. Heat one tablespoon of oil in a pan.
14. 14. Sauté the onions together with the grated beetroot over medium heat for 5 to 7 minutes.
15. 15. Stir the mixture occasionally.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Season the mixture with paprika powder.
19. 19. Season the mixture with cayenne pepper.
20. 20. Mix the pan contents with the quinoa.
21. 21. Mix in the pureed beans.
22. 22. Mix in the whole beans.
23. 23. Mix in the breadcrumbs.
24. 24. Mix in the walnuts.
25. 25. Shape the mixture into 8 to 12 patties.
26. 26. Heat one teaspoon of oil in a pan.
27. 27. Place 4 patties in the pan.
28. 28. Fry the patties over medium heat for 3 to 4 minutes per side until golden brown.
29. 29. Fry the remaining patties in the same way.
30. 30. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius; gas: level 1).
31. 31. Keep the finished patties warm in the preheated oven.
32. 32. Wash the spinach.
33. 33. Shake the spinach dry.
34. 34. Serve the beetroot patties with the spinach on plates or a large platter.

Nutrition per serving

• kcal: 403
• Protein: 12 g · Fett/Fat: 19 g · Carbs: 46 g