Saturday, October 10, 2015

Beetroot and Quinoa Burger




Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
 
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.







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