This beet green patty can be used like a vegetable patty and eaten like a burger, can be a side dish, or a grab-and-go snack. The use of QUINOA Flour makes them a high protein dish.
Base Ingredients:
4 Cups of Beet Green LEAVES...washed and cut into VERY thin strips (or 2 cups shredded BEETS themselves)
2 Cups of Quinoa Flour
2 Cups Shredded Sweet Potatoes or Potatoes
2 Eggs
4-6 Cloves of Garlic...or 1/4 cup diced
4 TBSP Crushed Red Pepper
Olive Oil - for frying
Variations:
Substitute Crushed Red Pepper for 2 TBSP Sriracha Sauce
Dice 1/4 Cup Onion or Shallot and add
Substitute Mashed Sweet Potatoes or Potatoes for Shredded Potatoes
Substitute a different flour ... I always use gluten free but if you are not gluten sensitive you need not worry
Instructions:
1. Wash and shred potatoes
2. Wash and thinly chop Beet Green Leaves
3. Combine in a bowl with eggs
4. Add flour, garlic, and crushed red pepper and stir to integrate
5. Prepare pan...add 2 TBSP olive oil to pan (nonstick is ideal)
6. Use a large serving spoon to transfer batter from mixing bowl to pan
7. After cooking for 1-2 minutes press patty down with a spatula and help form into a better
oval patty shape
8. Cook about 5 minutes each side then remove and let cool on a paper towel lined plate or
wire rack
Serve:
With Pesto ... as a side dish or "vegetable" burger
With a Sriracha yogurt sauce on the side for dipping
As a side dish to a lean protein
On a bed of lettuce
