What I love the most about those Supergrains Beetroot and Tofu Burger Patties is the crispy outside and moist centre. I even believe that they taste better than meat burger patties! I served those patties in a burger bun for my husband but if you are on a low carb diet like me simply eat those patties wrapped in lettuce. I also like to eat them topped with sprouts and a raw vegetables on the sides.
This recipe make about 8 patties but I am usually making 4 patties and I am using the leftover of batter to shape small balls. Why? to have quick and easy appetizers on hands! Simply roll each balls into LSA ground (a mix of grounder linseed, sunflower and almond). Then, place those coated balls onto a plate covered with plastic wrap and froze them.
Beetroot balls appetizers recipe alternative
A little update to this recipe today ! As you know I am a big fan of appetizers of all kinds and today I tried to shape balls with this batter. I rolled the beetroot balls into old fashionned rolled oat and bake them for 25 minutes at 180C. Waouh! It was simply delicious and I thought it worth the update to let you know that this recipe is not only good for burgers but also as an healthy finger food or game appetizers! Not much pics of those balls sorry but looks how cute it looks! I hope you try them.
Supergrains Beetroot and Tofu Burger Patties
- 1/2 cup Millet + 1/2 cup Quinoa Ancient Blend
- + cooked in 2 cup 1/2 of water about 2 cups cooked, 200g
- 1/2 cup grated beetroot
- 3/4 cup organic tofu drained, roughly crumbled (130g)
- 3/4 cup red onions roughly chopped
- 1 tablespoon soy sauce
- 5 tablespoon Buckwheat Flour
- 15 large leaves of fresh basil about 7 g
- 1/4 cup mixed seeds I used a mix of sunflower seeds and, pumpkin seeds (35g)
- Salt pepper, adjust regarding taste
- 1/4 cup Olive oil to fry the patties
- In a saucepan, place the millet and quinoa. Cover with cold water, close the lid and bring to boil.
- When the water is boiling remove the lid and cook on low heat for 10-15 minutes. It is cooked when the grains are sticky and soft and the water has been absorbed. Stir every so often to avoid the grain to stick to the saucepan.
- Drain into a drainer to evaporate the water until no more steam.
- In a food processor with the S blade attachment, add the grated beetroot, basil, soy sauce, crumbled tofu, seeds and red onion.
- Process until it forms a moist and chunky pinikish mixture - about 1-2 minutes. If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.
- Add the cooked and drained supergrains.
- Process again.until it forms a pink paste. Add the buckwheat flour, salt and pepper. Blend to combine. Refrigerate in a bowl for 15 minutes to firm up slightly.
- Prepare a plate covered with plastic wrap. Set aside.
- Slightly oil your hands with olive oil and forms 8 balls with the patties mixture.
- Place each balls onto the prepared plate and press them to form patties.
- Refrigerate for 1 hour to firm up..
- In a frying pan add about 0.5 cm of olive oil. Warm until hot about 1 minutes on high.
- Place the patties into the warm olive oil gently with your hands to avoid them to break.
- Let fry for 3-5 minutes on one side before cooking the over side. Use a large spatula to flip over the patties and avoid them to break.
- As soon as one side is cooked it is firm and won't break.
- Cook on both sides until crispy.
- Place onto a plate covered with absorbent paper when cooked. It will absorbs the extra oil.
- Eat straight away or set aside at room temperature and rewarm in the oven at 160C, 20 minutes.
- Eat in a burger bun, lettuce wrap or simply with sprouts and salad.
- Can be frozen before frying.
- Beetroot balls. cooking instructions
- Preheat the oven to 180C.
- Shape balls of beetroot batter with your hands and roll each balls into old fashioned rolled oats.
- Place each balls on a baking tray covered with baking paper.
- Bake for 25 minutes or until firm and cooked through.
The nutrition panel below is calculated using sunflower seeds.