Beetroot Patties

Ingredients

• 200 g beetroot roots (1 beetroot root)
• 1 onion
• 45 g walnuts (3 tbsp)
• 300 g canned black beans (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.

   For the patties, clean, peel and grate beetroot finely. Peel and finely chop onion. Chop walnuts finely. Rinse black beans in a sieve and drain. Puree half of the beans finely. Rinse quinoa with water and cook in 2.5 times the amount of boiling salted water for about 15 minutes over low heat until al dente.

2. 2.

   Meanwhile, heat 1 tbsp oil in a pan. Sauté onion together with beetroot over medium heat for 5–7 minutes, stirring frequently. Season with salt, pepper, paprika powder and cayenne pepper. Mix the pan contents with quinoa, pureed and whole beans, breadcrumbs and walnuts.

3. 3.

   Form the mixture into 8–12 patties and fry them one by one. Heat 1 tsp oil in a pan for each batch. Add 4 patties and cook over medium heat for 3–4 minutes per side until golden brown; repeat with remaining patties. Keep finished patties warm in a preheated oven at 80°C (convection 60 °C; gas: level 1).

4. 4.

   In the meantime, wash and dry spinach. Arrange beetroot patties with spinach on plates or a platter.