4 Servings 15 min Cook
1/2 Cup Millet
1/2 Cup Quinoa
2 1/2 Cup Water
1/2 Cup Beets
5 Oz Tofu
3/4 Cup, chopped Onions
1 Tbsp Soy Sauce
5 Tbsp Buckwheat Flour
15 Leaf, whole Basil
1/4 Cup, with hulls, edible yield Sunflower Seed Kernels
1 Dash Salt
1 Dash Pepper
3 Tbsp Olive Oil
In a saucepan, place the millet and quinoa.
Cover with the cold water, close the lid and bring to boil.
When the water is boiling remove the lid and cook on low heat for 10-15 minutes.
It is cooked when the grains are sticky and soft and the water has been absorbed.
Stir every so often to avoid the grain to stick to the saucepan.
Drain into a drainer to evaporate the water until no more steam.
Grate beetroot using a box grater or food processor.
In a food processor with the S blade attachment, add the grated beetroot (if not already present), basil, soy sauce, crumbled tofu, seeds and red onion.
Process until it forms a moist and chunky pinkish mixture - about 1-2 minutes.
If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.
Add the cooked and drained quinoa/millet mix.
until it forms a pinkish paste.
Add the buckwheat flour, salt and pepper to taste.
Blend to combine.
Refrigerate in a bowl for 15 minutes to firm up slightly.
Prepare a plate covered with plastic wrap.
Slightly oil your hands with olive oil and forms 8 balls with the patties mixture.
Place each ball onto the prepared plate and press them to form patties.
Refrigerate for 1 hour to firm up.
In a frying pan add olive oil.
Warm until hot about 1 minutes on medium high.
Place the patties into the warm olive oil gently with your hands to avoid them to break.
Let fry for 3-5 minutes on one side before cooking the over side.
Use a large spatula to flip over the patties and avoid them to break.
Cook on both sides until crispy.
Place onto a plate covered with paper towels or clean paper bags when cooked.
It will absorbs the extra oil.
Serve immediately or set aside at room temperature and rewarm in the oven at 320F/160C for 20 minutes.
(Note: patties can be frozen before frying.