Vegan Beetroot and Tofu Patties
1 serving of vegan beetroot and tofu patties contains 354 Calories. The macronutrient breakdown is 50% carbs, 38% fat, and 12% protein. This is a good source of protein (20% of your Daily Value), fiber (21% of your Daily Value), and potassium (9% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 85 minutes
- Cook Time
- 15 minutes
Ingredients
Directions
- 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. Chop onion. 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. Process again.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. Set aside. 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.)
Nutrition Facts
For 1 serving of vegan beetroot and tofu patties (305g)
Nutrient | Value | %DV |
---|---|---|
Calories | 354 | |
Fats | 15g | 20% |
Saturated fats | 2g | 10% |
Trans fats | 0g | |
Cholesterol | 0mg | 0% |
Sodium | 290mg | 13% |
Carbs | 45g | 16% |
Net carbs | 39g | |
Fiber | 6g | 21% |
Sugar | 3g | |
Protein | 11g | |
Calcium | 44mg | 4% |
Iron | 3mg | 37% |
Potassium | 432mg | 9% |
Vitamin D | 0μg | 0% |
Vitamins and Minerals | ||
Alpha carotene | 0μg | |
Beta carotene | 65μg | |
Caffeine | 0mg | |
Choline | 25mg | 5% |
Copper | 0.5mg | 54% |
Fluoride | 0.3μg | |
Folate (B9) | 98μg | 25% |
Lycopene | 0μg | |
Magnesium | 124mg | 29% |
Manganese | 1mg | 53% |
Niacin | 3mg | 17% |
Pantothenic acid | 0.5mg | 10% |
Phosphorus | 274mg | 39% |
Retinol | 0μg | |
Riboflavin (B2) | 0.2mg | 12% |
Selenium | 5μg | 9% |
Theobromine | 0mg | |
Thiamine | 0.3mg | 23% |
Vitamin A IU | 110IU | |
Vitamin A | 6μg | 1% |
Vitamin B12 | 0μg | 0% |
Vitamin B6 | 0.3mg | 23% |
Vitamin C | 3mg | 4% |
Vitamin D IU | 0IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 0μg | |
Vitamin E | 3mg | 20% |
Vitamin K | 15μg | 12% |
Zinc | 2mg | 17% |
Sugars | ||
Sugar | 3g | |
Sucrose | 1g | |
Glucose | 1g | |
Fructose | 0.4g | |
Lactose | 0g | |
Maltose | 0g | |
Galactose | 0g | |
Starch | 11g | |
Fats | ||
Saturated fats | 2g | 10% |
Monounsaturated fats | 9g | |
Polyunsaturated fats | 4g | |
Trans fats | 0g | |
Fatty Acids | ||
Total omega 3 | 0g | |
Total omega 6 | 0g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 1g | |
Arginine | 1g | |
Aspartic acid | 1g | |
Cystine | 0.2g | |
Glutamic acid | 2g | |
Glycine | 0.4g | |
Histidine | 0.3g | |
Hydroxyproline | 0g | |
Isoleucine | 0.4g | |
Leucine | 1g | |
Lysine | 0.5g | |
Methionine | 0.2g | |
Phenylalanine | 1g | |
Proline | 1g | |
Serine | 1g | |
Threonine | 0.3g | |
Tryptophan | 0.1g | |
Tyrosine | 0.3g | |
Valine | 0.5g |