Vegan Beetroot and Tofu Patties

Ingredients

• Millet

  Raw

  ½ cup or 100g

• Quinoa

  Uncooked

  ½ cup or 85g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Beets

  Raw

  ½ cup or 68g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  5 oz or 142g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Buckwheat flour

  Whole-groat

  5 tbsp or 38g

• Basil

  Fresh

  16 leaf, whole or 8g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  4 tbsp or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Combine millet and quinoa with water in a saucepan. Bring to a boil, then simmer uncovered for 10-15 minutes until grains are soft and water is absorbed, stirring occasionally. Drain and let steam evaporate.
2. Grate the beetroot and chop the onion. In a food processor, blend beetroot, basil, soy sauce, crumbled tofu, sunflower seeds, and onion until chunky. Add the quinoa/millet mixture and blend until a pinkish paste forms. Mix in buckwheat flour, salt, and pepper. Refrigerate the mixture for 15 minutes.
3. Form 8 balls from the mixture, press into patties, and refrigerate on a plastic wrap-covered plate for 1 hour.
4. Heat olive oil in a frying pan over medium-high heat. Fry patties for 3-5 minutes per side until crispy. Drain on paper towels.
5. Serve immediately or reheat in the oven at 320°F for 20 minutes if needed. Patties can be frozen before frying.