Beet and Goat Cheese Quinoa Patties

  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 -piece 1x
  • Category: appetizer
  • Cuisine: american


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.


  • 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


  1. Smash the potatoes in a bowl and add all the ingredients except Oil. Mix well till combined.
  2. 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.
  3. 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.
  4. Serve warm with a yogurt dip, or roll it up between chapatis.