Quinoa-Mushroom Patties with Beetroot
Leftover food: I still have cooked quinoa in the fridge and the vegetable box still contains beet, which should also be eaten. Also, there’s a little pot of sheep’s curd….
First, the beet goes in the oven. I use 4 washed small tubers for two people. Together with 2 peeled garlic cloves, some marjoram and a little salt and olive oil, the tubers come wrapped in aluminum foil in the oven, 70 minutes at 200 ° is enough.
Next I prepare a suitable dip. 100 g of sheep’s curd, to which is added a little milk, a little sugar, 2 teaspoons of finely grated fresh horseradish, a little algave syrup, half a teaspoon of mustard and a handful of green seedless grapes, which I rub on the fine Microplane so that the skin does not migrate into the curd. Seasoned with salt, it makes a fine fresh horseradish sauce.
For the quinoa patties I dice 4-5 mushrooms into very small cubes, as well as half a small onion. Both I steam briefly, then it comes to the quinoa (maybe 250 g cooked amount), plus decent salt, finely chopped mace and an egg. From the mass I can now form small meatballs with 2 larger spoons, which are fried in oil. In the pan I will then press them flat, so that results in more of a taler shape.
But first the beet must be finished. The time fits, I unwrap the vegetables again and peel the beet. Ouch, hot! Meanwhile, the quinoa patties roast and I warm two plates in the oven. Quickly on it with the veggies and patties, a little onion decoration and with the horseradish curd our delicious lunch is complete!
quinoa patties with baked beetroot and cream cheese