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.
Beetroots Arugula Quinoa Patties
Ingredients
- 3/4 cup quinoa
- 2 medium size beetroots, grated
- 2 tablespoons breadcrumbs
- 1 tablespoon all purpose flour
- 1 egg
- 1 teaspoon cumin powder
- 1 teaspoon chili flakes
- 3 cups arugula, roughly chopped
- salt
- oil
- chaat masala, optional
- fresh lemon/lime juice, optional
Instructions
- Mix 1 cup water with 1 teaspoon cumin powder, some salt and quinoa in a pan. Bring it to boil. Reduce the heat to medium and let it simmer until water is completely absorbed. This should take about 15 minutes. Once done, take it off heat, cover the pan and let it rest for 5 minutes. After 5 minutes, fluff it with a fork and let it cool to room temperature.
- In a bowl, add cooled quinoa, grated beetroots, egg, breadcrumbs, flour, chili flakes and arugula. Give it a mix and shape into bite size patties. Allow the patties to rest in the refrigerator for about 15 minutes.
- Heat 3 tablespoons oil in a pan at medium heat and place the patties without over crowding it. Depending on the size of the patties, you might have to add more or less oil. It should take about 5 to 7 minutes on each side. Once done on one side, flip carefully and allow it to cook for 5 more minutes. Since I am always worried that it might remain uncooked in the center, I always bake it at the end for about 7 minutes at 350F.
- Sprinkle some chaat masala or squeeze lemon/lime juice and enjoy while it’s still warm.
Notes
The cooking time will be less if you have already cooked quinoa.
Comments are closed.
Nandita
December 8, 2013 at 10:24 PMOh my! These patties are pure love.loved the combo of quinoa a arugula. And the photography is superb as always 🙂
easyfoodsmith
December 9, 2013 at 1:04 AMI too developed love for beets very late in life…actually just two years back and there has been no looking back ever since.
Very creative patties Kankana. They look irresistible and the pics are stunning.
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December 9, 2013 at 1:48 AMYou make the simple food look so appealing and delicious!
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December 9, 2013 at 7:47 AMI love beetroots! These patties sound fabulous! Gorgeous photos as always!
Soma
December 9, 2013 at 8:02 AMI always end up with the same problem, leftover quinoa. I have thrown away some last week only and felt so bad about it. beetroots are not my favorites but I do like them in Bengali chops and patties. Will try them this winter for sure.
Nami | JOC
December 9, 2013 at 9:00 AMI love beets and savory snack. These patties look wonderful, Kankana! And your photography is just beyond amazing… I always enjoy looking at your photos!
Ash-foodfashionparty
December 9, 2013 at 9:12 AMI just love beets and your patties are are beautiful.
You know your pictures are just amazing, colorful and you make food very appetizing.
dixya
December 9, 2013 at 9:54 AMlove these little patties..i was not a beet person either but now I dont mind them in my juice or if shredded in salads.
Sini
December 9, 2013 at 10:52 AMThese look absolutely amazing. You’re right, beetroots are such a great vegetable. Versatile, tasty, nourishing, and pretty to look at. And your photography…wow!
Sathya priya
December 9, 2013 at 11:00 AMThey look awesome ….I just want to grab it right now .
MyKitchenOdyssey
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December 9, 2013 at 12:25 PMBeets have slowly sneaked into our lives too and I have to admit most of it is because of that beautiful red color. They do make everything around them look pretty 🙂
I’m bookmarking this for Aashu’s luckbox. I’m sure she’ll love it. Does the amount of arugula make it peppery enough for the kids to notice or would you recommend I eye ball it?
El Caldero de Nimuë
December 9, 2013 at 12:47 PMThis is just my kind of thing!
I often do a recipe of beetroot pancakes, and I think the quinoa and the rest of the ingredients will indeed make great patties. I have to try it!
Thanks for sharing
Reem
December 9, 2013 at 4:17 PMLove everything as always. .. and that pic of beets Gorgeous! !!
I’m really loving the use of arugula. .. must have added the needed peppery tang.
IshitaUnblogged
December 9, 2013 at 7:18 PMI love Beetroots and for me too I have been a late bloomer. A great recipe for kids and obviously apart from having healthy benefits, they look gorgeous!
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December 10, 2013 at 8:26 AMBeets are definitely having a renaissance! And there is one reason why. Besides being so cute and ugly at the same time, they taste good, too!
Joyti
December 10, 2013 at 8:49 AMI’ve never had that problem (leftover rice or quinoa) – it’s always finished!
These patties look really delicious and the beet-red color is gorgeous and very holiday-ish. Lovely photos too, as always 🙂
Kitchen Belleicious
December 10, 2013 at 7:36 PMlove these patties with the extra beet flavor. love the rich nutty arugula addition
Radhika Vasanth
December 13, 2013 at 9:01 PMBeetroot patties has been in my mind oflate and here I see a recipe with all my favorite ingredients. As always your pictures are so inspiring.
Pia
December 14, 2013 at 1:31 PMI’m a sucker for ‘bora’ of any kind, and it’s one of the few ways I like beet – either mashed in a chop, or in a Bengali chicken stew. You make me want to cook something with beetroot just so that I can photograph them. That close-up is art.
Hari Chandana
December 14, 2013 at 7:18 PMWoww.. very gorgeous and awesome photographs.. thanks for the recipe 🙂
Sandra | Sandra's Ea
December 18, 2013 at 8:51 PMThis is just stunning! Don’t mind me sitting here and staring at your pics. I love beets and your patties are so unique and very much mouthwatering. Lovely!
nipponnin
December 21, 2013 at 8:31 PMI love your styling very much, looks like come from a food magazine. The beets pic is so nice.
afracooking
January 1, 2014 at 12:54 PMI just can’t get enough of your blog – great recipes and such beautiful pictures!