Name: Quinoa and Beetroot Cheese Patties recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup leftover quinoa upma; 1 1/2 tablespoons olive oil; 1 potato boiled and peeled; 1/2 cup oats powdered; 1 medium Beetroot peeled and grated; one teaspoon ginger paste; one teaspoon garlic paste; 1/2 cup cottage Cheese or any other cheese of your choice; half teaspoon salt or to taste; half teaspoon freshly pounded black pepper; for serving; 6 onion rings; 1 lemon wedge

ABOUT Quinoa and Beetroot Cheese Patties RECIPE

These quinoa and Beetroot cheese patties are a great way to indulge in veggies, and also make a delicious and healthy addition to breakfast or an evening snack

Ingredients Serving: 6

1 cup leftover quinoa upma
1 1/2 tablespoons olive oil
1 potato boiled and peeled
1/2 cup oats powdered
1 medium Beetroot peeled and grated
one teaspoon ginger paste
one teaspoon garlic paste
1/2 cup cottage Cheese or any other cheese of your choice
half teaspoon salt or to taste
half teaspoon freshly pounded black pepper
for serving
6 onion rings
1 lemon wedge

Instructions

Mash the potato in a mixing bowl and add all the ingredients except Oil.
Mix well till combined to form a dough.
Take 2 teaspoon of the mixture and form into a round ball.
Lightly flatten it with your palm to make a pattie or a cutlet.
Repeat the same with the rest of the mixture, and line the patties on a baking sheet or a plate.
Keep in a refrigerator for 20 minutes.
Heat oil in a frying pan, and slide in the patties one by one into the hot oil.
Cook 3-4 patties at a time to ensure that the pan doesn't become crowded.
Cook for 3-4 minutes on a medium flame and then flip over to cook on the other side for the same amount of time.
When done, increase the flame and crisp them up on both sides for 30 seconds.
When done take them out on an absorbent paper.
Serve warm with a yogurt mint dip, onion slices and a dash of lemon juice.

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