When it comes to cooking couscous, rice or quinoa, I always land up having leftovers. No matter how strictly I plan and how accurately I measure, there is always some left at the bottom of the pan. It needs to be re-used the next day and most of the time, it works in my favor. The two best ways I utilize these leftovers are by either adding it in soup for volume or prepare patties to bite along side our evening tea. And since I have a terrible weakness for pan-fried patties, that’s the route I choose more often.
Besides, it’s a great way to mix veggies and turn it into a healthy snack. Similar to what I did last time with beetroots and arugula.
I developed love for beetroots at a much later stage in life when it became my routine diet for nearly six months. I was severely anemic and beetroots certainly did save me besides the medicines and other food. Not that it’s my favorite but I sure do adore the pink shade it adds. Plus, I find beetroots super photogenic. I have lost count for number of beetroot photos that I have captured till date. It’s such a pretty subject to shoot.
These patties are super simple to create and although I served it as a snack, if shaped in bigger size, they can very well be used in a veggie burger. There is the sweetness from beetroots, the right amount of peppery flavor from fresh arugula and the crunchy texture from quinoa. Just pour a cup of tea/coffee, snug up in the couch with a book or turn on your favorite TV channel and enjoy these while they’re still warm.
A tiny pinch of chaat masala at the end adds the smack that my husband is extremely fond off when it comes to patties/fritters. It’s however not a necessity. A few squeezes of lemon or lime would work too.