Greetings and a Happy New Year! I haven’t posted for 2 MONTHS! Bad blogger. A combination of the Christmas frenzy, dissertation, exams and job application stress have put all other aspects of my life on halt. But I’m back! Don’t get too excited… Anyway, enough of me. Back to food.
This recipe is great as it makes SO many patties so you can stick a load in the freezer for weeks of patty fun, needless to mention they are darn healthy and cheap!
1 Beetroot (from a bunch), grated
1 small tin of sweetcorn, drained
2 carrots, grated
2 cloves garlic
150g cheddar cheese, grated
Salt and pepper to taste
Panko breadcrumbs (normal breadcrumbs will do)
Put a pan on the boil, and cook your quinoa according to packet instructions.
In a large mixing bowl, grate in your beetroot, carrot and cheese. Crush in your garlic cloves and add the sweetcorn. Add salt and pepper to taste. When your quinoa is cooked, add it to the bowl. Crack your 3 eggs in and stir it up good and proper!
Get a large frying pan on a medium heat and add a lug of olive oil and heat.
Prepare to get your hands messy. Using your hands, scoop a small handful and shape into a, well, patty shape!
For each patty, toss in breadcrumbs and add to the pan, a good sized frying pan should fit 3 or 4 patties at a time.
After about 3 minutes, turn each patty and brown on each side.
Repeat until all of your mixture is used up. I like to place all of my patties on a tray and bake in an oven (at about 180) for a further 10 minutes to firm them up a bit more and ensure they are thoroughly cooked through.
Stick in a bun, top with a few slices of cheese if you fancy it and enjoy!