• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • home
  • Home
  • Recipes
  • Meet Richa

My Food Story logo

March 29, 2016 American

Beet and Goat Cheese Quinoa Patties

Pin3K
Share20
WhatsApp
Email
3K Shares
Jump to Recipe Print Recipe

Beet and Goat Cheese Quinoa Patties make for a really healthy snack because of the beetroot, quinoa and spinach! Whats an added bonus is the fact that the color of these patties is radiant! Make them to use up veggies in a fun way!

You see how I’m gravitating? Between cheesy Keema Pizza and these over-the-top healthy Beet and Goat Cheese Quinoa Patties? It’s how I function. Completely indecisive about everything in my life. Starting from what to eat. And mostly ending at everything.

This wasn’t planned or anything. I just wanted to cook with Quinoa. I at least knew that. So I rummaged in the fridge, and dug out whatever was lying around. A few beetroots, some goat cheese, a bit of spinach. These patties are a great fridge cleaning exercise. Trust me. I know.

But I’m totally digging the color. They look fabulous, don’t they? You can almost feel ‘healthy’ radiating from them. They are really flavorful from the beetroot and spinach, and slightly tart from the goat cheese. They are also slightly crunchy on the outside from all the quinoa that gets nice and crisp; and juicy inside.

They reminded me of all the vegetable cutlets we used to get on Indian Railways when we travelled by train as a kid. I wanted them mainly because of the bright pink color. Which is also half the reason why I love these quinoa patties.

I’m sure you are cribbing because this is a ‘Quinoa’ recipe. I always thought that it’s a pretty foo-fah ingredient. You know, one of those trendy superfoods that come and go, are heavy on the pocket and generally a fad. But google tells me otherwise. Quinoa is a high-protein, nutrient and antioxidant rich grain that even had an entire year dedicated to it by The Food and Agricultural Organization of the United Nations.

I will understand if you don’t want to buy the grain specifically for this recipe, or don’t have it easily available. You can just as easily swap Quinoa with Bulgur/ Broken Wheat/ Daliya and get the exact same flavor. They both have a nutty taste and texture, and crisp up when cooked in oil.

But whatever you do, give these colorful patties a try. I ended up snacking on them with my tea last evening, and then rolling them in chapatis with a fried egg for breakfast. Major satisfaction.

More Recipes You’ll Like:

  • Aloo Paneer Tikkis
  • Easy Thai Shrimp Cakes
  • Mashed Potato Ham Cakes

Love this recipe? I have more. Follow me on Pinterest and Instagram for a daily dose of delish.

Beet and Goat Cheese Quinoa Patties

A healthy snacking option, these Beet and Goat Cheese Quinoa Patties are a great way to use up veggies and make for a delicious addition to breakfast or a salad.
Print Pin Rate
Course: Snacks & Appetizers
Cuisine: American
Keyword: beetroot, Healthy, patties, Quinoa, veggies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Portions
Calories: 220kcal
Author: Richa

Ingredients

  • 1 1/2 tablespoons Oil
  • 1 cup Quinoa cooked (Alternatively, use Bulgur)
  • 1 Potato peeled and boiled
  • 1 Beetroot large, peeled and grated
  • 3/4 cup Spinach chopped
  • 1/2 cup Oats powdered
  • 1 teaspoon Ginger Paste
  • 1/2 teaspoon Garlic Paste
  • 1/4 cup Goat's Cheese or any other cheese of your choice
  • Salt to taste

Instructions

  • Smash the potatoes in a bowl and add all the ingredients except Oil. Mix well till combined.
  • Take 1/4 cup of the mixture and form into a round ball. Lightly flatten it with your palm to make a patty or cutlet. Do the same with the rest of the mixture, and line them on a baking sheet or plate. Refrigerate for 15 minutes.
  • Heat oil in a frying pan, and slide in the patties one by one, making sure not to crowd the pan. Cook for 8-10 minutes, and then flip to cook the other side for the same amount of time. Towards the end, increase the flame and crisp them up on both sides.
  • Serve warm with a yogurt dip, or roll it up between chapatis.

Nutrition

Calories: 220kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 52mg | Potassium: 399mg | Fiber: 4g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg
Pin3K
Share20
WhatsApp
Email
3K Shares

Filed Under: American

* This post may contain affiliate links.
Previous Post: « Wholewheat Keema (Spiced Minced Lamb) Pizza
Next Post: Cinnamon Roll Muffins with Crunchy Streusel Top »

Reader Interactions

Comments

  1. Gupta says

    August 12, 2020 at 4:37 pm

    Can we grill these so? If so, what oven settings would you recommend pls?

    Thank you so much for your easy to do, interesting recipes.

    Reply
    • Richa says

      August 14, 2020 at 12:31 pm

      Hey there! You can grill them at 180 degrees for 15-20 minutes.

      Reply
  2. Natalie Nelson says

    November 29, 2018 at 5:52 pm

    Do you think these would freeze well? I have a bunch of beets/spinach that are about to go bad! Lol

    Reply
    • Richa says

      February 5, 2019 at 7:35 pm

      I haven’t tried it myself but if you want to freeze these, I would skip the goats cheese and freeze them uncooked.

      Reply
  3. Richa Gupta says

    August 11, 2016 at 4:18 am

    Hi Catering Chef, I’m sorry you didn’t enjoy the taste of these patties. I actually prefer not adding too many spices as I enjoy the natural flavours of beetroot, spinach and goats cheese. But I always encourage my readers to use my recipes as a guide and adjust them according to their tastes. So if you prefer, add a bit more ginger garlic, some cumin, paprika or even dried herbs to spice it up.

    Reply
  4. Catering chef says

    August 10, 2016 at 3:33 pm

    Sorry to say that I didn’t think they tasted as good as they looked. Though very earthy… there’s not enough flavor to overcome the raw flavor from the spinach and raw beet… I love all of the ingredients… Thanks

    Reply
« Older Comments

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Recipes

Meet Richa

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! Read More…

Follow Us

Indian raita served in a white bowl topped with coriander or cilantro

Indian

Veg Biryani served on a plate with raita and fried onions

Vegetarian Recipes

eggless chocolate mousse served in glass jars topped with whipped cream and a sprinkle of grated chocolate

Desserts

One pot vegetable pasta in a bowl

Fast and Easy Dinners

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Useful Links

  • Privacy Policy
  • Disclaimer
  • Copyright
  • Contact Us

© Copyright 2021 My Food Story

Copyright © 2021 My Food Story on the Cookd Pro Theme