Hello Everyone!!!!
I am back with another healthy recipe in this beautiful month of February that celebrates Love. Red is the color of this month.
Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.
Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to wheat, couscous and rice.
My Contribution to this 130th # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.
Ingredients for the Recipe:
3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander
Method:
Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.
Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!
Enjoy!!!!!!!
That looks so yummy! 🙂
The Quinoa beetroot cutlets look so pretty with the green chutney di..healthy too !
Oh wow! Perfect for my ongoing dieting! I even have quinoa lying around Let me bookmark it!!
Most delicious looking Patties Preethi!Drooling here!
These healthy patties are definitely going to find some place on my dining table soon. I usually make them but love your idea of adding quinoa. Makes it a wholesome meal with some salad.
These are very healthy tikkis, Preethi. I make beetroot tikkis as well but slightly differently. Let me try this recipe as well. With the best, potato, and quinoa it’s a one pot meal. 🙂
quinoa and beet patties look super healthy….love to try them dee 🙂
So healthy and i just love the use of beetroot here 🙂
In love with these… delish share 🙂
Hi,
I’m lookin to cut carbs and sugar.. can I sub plantain for the potatoes? Thanks,
(BTW my daughter’s name is Preethi )
Hey Vidya yes you can substitute potatoes with plantain. Wow good to hear me and your daughter share the same name.