Beets & Quinoa Flakes Cutlets

I was dreaming about the beautiful seaside café in the town I was born  - Pondicherry and the most exciting India Coffee House located right by the Gandhi Statue… a terrace where we sat inhaling the salty moisture of the Bay of Bengal while we waited with great anticipation for the cutlets… They were beets and potatoes served with raw onions on the side … We could not get enough of those! And this as usually rounded of with THE best cold coffee I have had! We came home completely sated. But no ICH here and I am my chotu or Lakshmi or who ever usually works in our homes in India L

A simple, healthy low caloric cutlet (burger) – Really?!! Yes that is what I am presenting you with two ingredients that have been touted as the best foods in their categories of seed/grain and vegetable- I am talking about Quinoa Flakes and Beets.

Here are facts about Beets
Here are some facts from Quinoa

The recipe is really cinchy!  It is wrought from a mom who wants to keep it really simple and yet have the WOW effect! Needless to say it was a hit! The quinoa flakes act as the binder much like bread crumbs do.

Ingredients
5 medium sized beets

1 ½ cups of Quinoa Flakes

1 cup of peas and carrots

1-2 green chilies

2 sage leaves

5 sprigs of Rosemary

1-inch stalk of thyme (about 10 tiny leaves)

Salt

1tsp curry powder

Preparation

Peel and cook beets in open stove in a pasta boiler or mw (do not pressure cook or they will get soggy)

Add the peas and carrots (I used frozen thawed)

Add salt

Add the quinoa flakes and mix in well

I tried making these in two methods

Method 1

A flat pan (like a dosa pan) I added 1tsp of oil and made little flattened balls and cooked them for about 5 minutes and flipped them over for another two minutes and then remove from heat

Method 2

I used my now ubiquitous  up-pum pan to make these. Perfect sized, half the oil  and wonderful soft, patties, crisp on the outside – voila!

Check out the pictures!

And I served them up with raw onions with cut up chilies and lemon juice squeezed on top.  Eat with me folks J