Supergrains Beetroot and Tofu Burger Patties

• Meat

  • 1/4 cup Olive oil to fry the patties

• Produce

  • 15 Basil (about 7 g, large leaves of fresh
  • 1/2 cup Beetroot
  • 3/4 cup Red onions

• Refrigerated

  • 3/4 cup Tofu, organic

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1/2 cup Millet

• Baking & Spices

  • 5 tbsp Buckwheat flour
  • 1 Salt

• Nuts & Seeds

  • 1 4 cup mixed seeds (i used a mix of sunflower seeds and, pumpkin seeds (35g, mixed seeds

• Other

  • + cooked in 2 cup 1/2 of water (about 2 cups cooked, 200g

Found on sweetashoney.co.nz

Description

Ingredients

• 1/2 cup Millet + 1/2 cup Quinoa Ancient Blend
• + cooked in 2 cup 1/2 of water (about 2 cups cooked, 200g)
• 1/2 cup grated beetroot
• 3/4 cup organic tofu, drained, roughly crumbled (130g)
• 3/4 cup red onions, roughly chopped
• 1 tablespoon soy sauce
• 5 tablespoon Buckwheat Flour
• 15 large leaves of fresh basil (about 7 g)
• 1/4 cup mixed seeds (I used a mix of sunflower seeds and, pumpkin seeds) (35g)
• Salt, pepper, adjust regarding taste
• 1/4 cup Olive oil to fry the patties

Directions

• In a saucepan, place the millet and quinoa. Cover with cold water, close the lid and bring to boil.
• When the water is boiling remove the lid and cook on low heat for 10-15 minutes. It is cooked when the grains are sticky and soft and the water has been absorbed. Stir every so often to avoid the grain to stick to the saucepan.
• Drain into a drainer to evaporate the water until no more steam.
• In a food processor with the S blade attachment, add the grated beetroot, basil, soy sauce, crumbled tofu, seeds and red onion.
• Process until it forms a moist and chunky pinikish mixture - about 1-2 minutes. If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.
• Add the cooked and drained supergrains.
• Process again.until it forms a pink paste. Add the buckwheat flour, salt and pepper. Blend to combine. Refrigerate in a bowl for 15 minutes to firm up slightly.
• Prepare a plate covered with plastic wrap. Set aside.
• Slightly oil your hands with olive oil and forms 8 balls with the patties mixture.
• Place each balls onto the prepared plate and press them to form patties.
• Refrigerate for 1 hour to firm up..
• In a frying pan add about 0.5 cm of olive oil. Warm until hot about 1 minutes on high.
• Place the patties into the warm olive oil gently with your hands to avoid them to break.
• Let fry for 3-5 minutes on one side before cooking the over side. Use a large spatula to flip over the patties and avoid them to break.
• As soon as one side is cooked it is firm and wont break.
• Cook on both sides until crispy.
• Place onto a plate covered with absorbent paper when cooked. It will absorbs the extra oil.
• Eat straight away or set aside at room temperature and rewarm in the oven at 160C, 20 minutes.
• Eat in a burger bun, lettuce wrap or simply with sprouts and salad.
• Can be frozen before frying.
• Beetroot balls. cooking instructions
• Preheat the oven to 180C.
• Shape balls of beetroot batter with your hands and roll each balls into old fashioned rolled oats.
• Place each balls on a baking tray covered with baking paper.
• Bake for 25 minutes or until firm and cooked through.

Nutrition