High Protein Beetroot Patty
Elevate your plant-based cooking game with these irresistible High Protein Beetroot Patties—packed with nutrients and bursting with flavor. Crafted from grated beetroot, creamy chickpeas, and protein-rich quinoa, these patties are infused with aromatic spices like cumin and coriander for a deliciously savory twist. A flax egg binds the mixture, while oat flour ensures a tender, melt-in-your-mouth texture. Perfectly pan-seared in olive oil to achieve a golden, crispy exterior, these vibrant patties are as versatile as they are nutritious. Serve them as a hearty vegan burger, a flavorful salad topper, or a standalone dish paired with your favorite sides. Ready in under 45 minutes, this recipe is perfect for meal prep or quick weeknight dinners. Keywords: High Protein Beetroot Patty, vegan burger recipe, plant-based protein, healthy beetroot recipes.
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Recipe Information
Ingredients
- 2 cups beetroot, grated
- 1 cup chickpeas, cooked and mashed
- 1 cup quinoa, cooked
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 0.5 cup oat flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup fresh parsley, chopped
Instructions
In a small bowl, mix the ground flaxseed with water to prepare a flax egg. Stir well and let it sit for about 5 minutes until it thickens.
In a large mixing bowl, combine the grated beetroot, mashed chickpeas, cooked quinoa, chopped onion, and minced garlic.
Add the flax egg, oat flour, ground cumin, ground coriander, salt, black pepper, and chopped parsley to the mixing bowl. Mix everything together until well combined.
Using your hands, shape the mixture into 8 patties, about 1/2 inch thick.
In a large skillet, heat olive oil over medium heat.
Once the oil is hot, add the patties in batches, making sure not to overcrowd the pan. Cook each patty for about 3-4 minutes on each side, or until they are golden brown and heated through.
Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Serve the beetroot patties warm, either as a burger patty in a bun, atop a salad, or on their own with a side of your choice.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 45.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3413 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
