I used to absolutely whole-heartedly hate veggie patties when I was a kid. They would serve them in school and they’d always be the same mushy, tasteless and just plain weird thingy that no one really seemed to enjoy. So naturally I was slightly traumatised and thought all the veggie patties are like that. Thank goodness that’s not really the case, as I’ve later discovered.
Nowadays I believe that great veggie patties are a combination of excellent taste and amazing texture: firm but soft inside, and slightly crispy on top. These beetroot & quinoa patties check all those boxes and happen to be vegan & gluten-free and oh-so-good for you, too.
For this recipe, I used roasted beetroots and pre-cooked quinoa. I believe roasting the beetroots take the taste up to a new level, but sure you could probably be lazy (<3) and use pre-cooked beetroots. Quinoa fits to this recipe perfectly given its nice consistency, nutritional value and gentle, slightly nutty taste. I also added some cooked chickpeas, which really help to keep the patties together along with the flax egg and couple spoonfuls of flour. I wouldn’t skip any of these ingredients in order to keep the patties nice and firm, although you could probably use some other flour and sub the chickpeas to other beans like black beans if you prefer. But just saying, if you follow the recipe as it is, you won’t be disappointed!
These patties are thick and hearty and full of flavour. I like to use a lot of spices and garlic & onion are my go-tos. I found that thyme really compliments beetroot, so you could give it a go, but then again if you’re not a huge fan, feel free to use whatever spices you like. (On a side-note, I really enjoy a little kick with beetroots — chilli powder works wonders here!)
I love these patties in between hamburgers or with a fresh, crispy salad. And pro tip: if you love avocado, you NEED to try these patties with some sliced avo. They go together perfectly.
The patties are best when enjoyed pretty much right away, although try to let them cool and settle for at least 20 minutes after baking them. Okay, let’s get to it. I present you… the best-ever beetroot & quinoa patties.
- 500 g beetroots, peeled and chopped into cubes
- 1 can of rinsed and dried chickpeas
- 2,5 dl cooked quinoa
- 2-3 tbsp flour (I used oat flour)
- 1 flax or chia seed egg (1 tbsp flax or chia seeds mixed with 3 tbsp water)
- 1 small onion
- 2 cloves of garlic
- 1 tsp salt
- 2 tbsp balsamico
- 1 tbsp olive oil
- 1 tsp thyme
- black pepper to taste
- + few tablespoons of extra oil
- Start by preheating the oven to 200 degrees celcius and baking the beetroots. Bake for 30 minutes or until done. Let cool for a bit and set the oven down to 175.
- Prepare the flax/chia seed egg by mixing the ingredients together. Set aside.
- Add the peeled onion and garlic into a food processor and process on a pulse until you get coarse mixture. Add in the beetroots and chickpeas and keep pulsing really shortly until nice and crumbly.
- Add in quinoa and all the remaining ingredients except the oat flour. Pulse until fully incorporated and slightly wet dough has formed. Add the flour one tablespoon at a time and mix by hand until you get a nice dough that you can mould.
- Take some dough with wet hands and form into a ball and squeeze gently into a patty in between hands. Place on a baking sheet. Repeat until all the patties are done. Grease the patties lightly with some oil.
- Bake for 30 minutes, flipping them over once half way through. Let cool thoroughly and enjoy!
- You can sub oat flour to any other flour.
- If the dough feels too dry, add water one tablespoonful at the time. If it feels too wet, keep adding the flour.