Soy-Free Beetroot Patty
Brighten up your mealtime with these vibrant and nutritious Soy-Free Beetroot Patties! Packed with wholesome ingredients like fresh grated beetroot, protein-rich quinoa, and hearty rolled oats, this recipe delivers both flavor and health in every bite. Perfectly seasoned with garlic, cumin, coriander, and a zingy splash of lemon juice, these patties are crispy on the outside and tender on the inside. Free from soy and made with chickpea flour for a gluten-free option, they’re ideal for those with dietary sensitivities. Whether served as a veggie burger, paired with a fresh salad, or enjoyed as a standalone snack, these easy-to-make patties are a delicious way to showcase the earthy sweetness of beets. Ready in just an hour, they’re a colorful and satisfying addition to any meal!
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Recipe Information
Ingredients
- 2 medium Fresh beetroot
- 1 cup Quinoa
- 2 cups Water
- 1 cup Rolled oats
- 0.5 cup Chickpea flour
- 3 minced Garlic cloves
- 1 small, finely chopped Onion
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.25 cup, chopped Fresh parsley
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
While the quinoa is cooking, peel and grate the beetroots using a box grater. Place the grated beets on a clean kitchen towel and squeeze out the excess liquid. This will ensure the patties are not too wet.
In a large mixing bowl, combine the cooked quinoa, grated beetroot, rolled oats, chickpea flour, minced garlic, chopped onion, cumin, coriander, salt, and black pepper. Mix well to combine.
Add the olive oil, lemon juice, and chopped parsley to the mixture. Stir to incorporate all ingredients thoroughly until the mixture is cohesive and sticks together when pressed.
Using your hands, form the mixture into patties about the size of a regular burger, around 1/2 inch thick. You should get around 8 patties.
Place a large non-stick skillet over medium heat and add a little olive oil. Once hot, add the patties in batches, being careful not to overcrowd the pan.
Cook each patty for about 4-5 minutes per side, or until golden brown and firm. If the patties are browning too quickly, reduce the heat slightly.
Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Repeat the cooking process for any remaining patties.
Serve the beetroot patties warm, either on a bun as a burger or as a standalone dish with a side salad.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 33.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2411 mg | 51% | |
*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.
