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.

Course Snacks & Appetizers

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

Calories 220kcal

Author Richa

Ingredients

1 ½ tablespoons Oil
1 cup Quinoa cooked (Alternatively, use Bulgur)
1 Potato peeled and boiled
1 Beetroot large, peeled and grated
¾ cup Spinach chopped
½ cup Oats powdered
1 teaspoon Ginger Paste
½ teaspoon Garlic Paste
¼ 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 ¼ 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.

Notes

Quinoa can be substituted with cooked broken wheat, bulgur or even oats or tapioca. The quantity used may vary and the texture will be different too, but you can use any cereal or grain technically.
Serve hot as it will not hold it's crispiness for a long time. If you're trying to serve it later, you can pan fry for half the time and store for later. Finish the final pan fry over high heat before serving.
You can store the patties in an airtight container, each patty separated by parchment paper, and store them frozen for upto a month. Defrost and pan fry when ready to serve.

Nutrition