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Ashleigh Butler

Quinoa, feta and beetroot patties with flatbreads and herbed yoghurt

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Ingredients Method Notes

Ingredients
  

Patties
  • 1.5 cups cooked tri coloured quinoa- tightly packed (3/4 of a cup of uncooked) 
  • 1 cup tightly packed grated raw beetroot
  • 100 grams feta
  • Juice of half a lemon
  • Rind of a whole lemon
  • 1/3 cup buckwheat flour
  • 2 eggs
  • Handful of finely chopped dill
  • Handful of finely chopped parsley
  • A couple of pinches of salt
  • hemp or sesame seeds for the top - optional but very yummy
  • Oil for panfrying
Flat Bread - makes 4
  • 1 cup wholewheat bread flour plus extra for dusting
  • 3/4 cup full fat greek yoghurt
  • 2 pinches of flakey salt
  • Olive oil for pan frying
Herbed yoghurt
  • 1 cup full fat greek yogurt
  • 2 garlic cloves crushed
  • salt to taste
  • juice of one lemon
  • 2 handfuls of herbs- this can be mint, parsley, dill or chives 

Method
 

Flatbreads
  1. To make the flat bread combine all of the ingredients in a bowl and bring the dough together. You don’t need to knead this dough. Form it into a ball and place the bowl covered in the fridge.
  2. Divide the dough into 4 equal parts and roll them into balls. Roll out the balls with a rolling pin to roughly a small dinner plate size.  Dusting with flour as you go so the dough doesn’t stick.
  3. Heat a fry pan on medium low heat and pan fry the flat breads with a  few drops of oil for about 2 minutes each side. Wrap in a tea towel as you go to keep them warm.
Patties
  1. To make the patties combine all of the ingredients into a large bowl and mix well. Using clean hands give it a mix with your hands. It really helps bind everything together.
  2. Shape into the size patties that you like. I made about 12 patties about 6 cm in diameter.
  3. Sprinkle each patty with seeds and fry with a good glug of oil of choice ( I used olive oil) on medium heat for about 3-4  minutes each side
  4. Once the patties are cooked you can cover them to keep them warm while you cook the flat breads.
Herbed Yoghurt
  1. To make the herbed yoghurt combine all of the ingredients into a small bowl, mix well and season with salt to taste.

Notes

To serve as a puree mash or blend a patty and top with the herbed yoghurt or plain greek yoghurt
BLW serve as pictured.