February 5, 2015

Quinoa + Beetroot Patties (Gluten Free!)

Dairy Free, Dinner Party, Gluten Free, Mains, Picnic, Recipes, Vegetarian

Everything tastes better when it is formed into a patty. Fact.

I don’t know what it is about taking leftover ingredients and making them into a round shape that just makes my heart sing. Maybe it’s the fact that they’re so easy to eat, being perfectly comfortable in a bun or in a salad. Or maybe it’s how so many flavours come together into one thing. Or maybe it’s just because I’m a little bit weird and love my food.

I love how simple these patties are to throw together. They need one bowl and that’s it! No piles of dishes to be washed up afterwards, which is great if you ask me. I love cooking, but doing dishes is definitely something I’m never too excited to do, especially if my sink if overflowing with them.

I’m a messy cook (it’s true, ask my mother or Matt), so the less things I have to clean up, the better.

The quinoa and the beetroot give these patties such an amazing flavour, texture, and colour. I mean, look at that purple! I’m always in awe of how vibrant and gorgeous beetroot is, and even after baked these beetroot patties still had a beautiful colour to them.

I’ve also added grated pecorino to mine, which works amazingly with the earthiness of the beetroot. If you’re avoiding all dairy, you can definitely leave this out. I try and avoid cow’s milk dairy and keep my sheep and goat to a minimum, so I’ll leave it up to you rather you want to include it or not. It’ll taste amazing even if you choose to omit.

I used the herbs that I have in my balcony, so if you’ve got other herbs like parsley feel free to do some swaps. I definitely recommend keeping the basil and dill though as they add awesome flavour.

Oh ye, that’s right, I have my own little balcony herb garden now! Matt’s auntie and uncle made one for me as a Christmas gift, and I just love it to much. I speak to them every morning and just love having fresh herbs at home!

Quinoa + Beetroot Patties (Gluten Free!)

Save Print

I love how simple these gluten-free quinoa and beetroot patties are to throw together. They need one bowl to mix everything in and that's it! I usually make a batch and then add to my meals along the week, so delicious and simple!

Author: Teffy Perk

Recipe type: Main, Dinner, Lunch

Cuisine: Healthy, Gluten Free

Serves: 6

Ingredients

150g (1 cup / about 1 medium) grated raw beetroot
200g (1½ cups) cooked quinoa
30 g (1/3 cup) quinoa flakes (oats would work as well)
40g (1/3 cup) grated pecorino (optional)
3 eggs
125 ml (1/2 cup) kale or spinach leaves, chopped
Small handful basil leaves, chopped
60ml (1/4 cup) chopped dill
40ml (2 tbsp) chopped chives
Salt + pepper

Instructions

Add your ingredients into a large bowl and mix together using your hands.
It should be a sticky, slightly wet mixture. If you find yours is too wet, add some extra quinoa flakes.
Cover the bowl with cling wrap and place in the fridge for 30 minutes.
In the meantime preheat your oven to 200ºC / 395ºF and line a baking tray with baking parchment.
Take your bowl out of the fridge and use your hands to form 8 patties, adding them to your baking tray as you go.
Place in the oven and bake for 25-30 minutes, until cooked through and slightly crunchy on top.
Serve in alongside a salad (was amazing with my kale salad!), avocado, seeds, or simply in a bun.
Store any leftovers in the fridge in an airtight container or freeze.

Notes

DAIRY FREE- Simply omit the pecorino and add more beetroot, quinoa, or quinoa flakes to the mix.

VEGAN - Omit the pecorino and use a chia seed egg gel instead and add more quinoa flakes. I have not personally tried this, but I think it would work.

Quinoa + Beetroot Patties via Teffy's Perks

I love having mine with my kale salad and some smashed avocado. If you have some gluten free buns hanging about at home, or even some spelt ones, they would work perfectly with these beetroot patties!