Vegan Beetroot and Tofu Patties

Vegan Beetroot and Tofu Patties
Fat 38% Carbs 50% Protein 12%
Percent Calories

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

  1. In a saucepan, place the millet and quinoa. Cover with the cold water, close the lid and bring to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In a frying pan add olive oil. Warm until hot about 1 minutes on medium high.
  8. 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.
  9. Place onto a plate covered with paper towels or clean paper bags when cooked. It will absorbs the extra oil.
  10. 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

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