Beetroot and quinoa patties with spring oat salad and tahini dressing

Grated beetroot together with cooked red quinoa makes be most delicious savory patties, which goes very well with a light spring salad such as this one above. Make a big batch of the patties, bake them in the oven on a oven tray, all of them at the same time, and you're good to go for many coming lunches and dinners!
 

Beetroot and quinoa patties with spring oat salad and tahini dressing

Serves 4

Spring oat sallad
2 dl / 0.8 US cups whole oats, preferably soaked for up to 6 hours
1 courgette
1 avocado
400 g tomatoes in different shapes, sizes and colors  
70 g mâche salad
40 g sunflower sprouts
20 g pepitas + extra for serving

Beetroot and quinoa patties
300 g beetroots
1 red onion
1 dl / 0.4 US cups fresh parsley, finely chopped
2 dl / 0.8 US cups red quinoa, uncooked
1 dl / 0.4 US cups quinoa flour
2 tbsp cold pressed olive oil
1 chia egg (or 1 regular egg) 
1/2 tsp unrefined mountain salt or sea salt
1 pinch Freshly ground black pepper

Tahini dressing 
1/2 dl / 0.2 US cups tahini
1/2 dl / 0.2 US cups water
1 tbsp apple cider vinegar
1 tbsp finely grated ginger
Unrefined mountain salt or sea salt and freshly ground black pepper

How to

Pre heat the oven to 200 degrees Celsius /390 degrees Fahrenheit. Cook the quinoa according to instructions on the packaging. Peel and finely grate the beetroot. Peel and finely chop the onion. Blend all the ingredients for the patties. Let sit for 15 minutes. Form the batter in to small patties and put on a baking tray. Bake in the middle of the oven for 15 minutes, until the patties gets a bit crispy around the edges. Flip over and bake for another 5 minutes. 

Cook the whole oats according to instructions on the packaging. Slice the zucchini lengthwise using a mandolin, or a sharp knife. Cut, deseed and slice the avocado. Cut the tomatoes in smaller pieces. Toast the pumpkin seeds in a dry frying pan on medium heat until slightly golden. Toss together all the ingredients for the salad. 

Mix all the ingredients for the dressing until creamy. Add a bit more water for a runnier texture. Salt and pepper to taste. 

Serve the patties with the spring oat salad, tahini dressing and some extra pepitas.

This is a recipe, among a few, that I created for Swedish design and lifestyle boutique GRANIT and their spring 2018 campaign. The collaboration with GRANIT continues - stay tuned for more! Photo by David Jerner for GRANIT.

Carrot patties with ginger, herbs and drizzled lemon tahini dressing

These little delicious bites are easy to make, filled with nutrition and are really easy to make. They make the perfect finger food for the party, can be served as a satisfying topping on a salad or filling in a wrap. Try flavouring the patties with any herbs you prefer, I used cilantro and parsley is it was the ones I hade on my windowsill. Plus I really like them.

The tahini dressing that I drizzle over right before serving is a twist on one of the favourites from my book The new green salad, and it goes very well with the ginger and cilantro. I've made these patties vegan by using a "chia egg" (which is really 1 part chia seeds + 3 parts hot water, mixed and soaked it takes a texture similar to regular egg), if you prefer to use regular egg a medium one would be just enough. 

These carrot patties will for sure be one of the staples in my fridge this summer. Make a double (or why not triple!) batch, keep some in the fridge and some in the freezer. That will make you settled for a couple of weeks! Hope you like them! 

Photo by Fanny Hansson. 

Carrot patties with ginger, herbs and drizzled lemon tahini dressing

Makes about 20 small patties

Ingredients

7 dl finely grated carrots (about 5 medium carrots) 

2 stalks spring onion 

2 tsp grated fresh ginger 

a big handfull of fresh cilantro 

a big handfull of fresh parsley 

2 dl rolled oats (gluten free if gluten intolerant) 

2 tbsp cold pressed olive oil 

1 tbsp chia seeds + 3 tbsp hot water 

2 pinches mineral salt 

Lemon tahini dressing

1/2 dl light or regular tahini *

zest + freshly squeezed juice from 1 lemon (more to taste)

1/2 a garlic clove 

1/2 - 1 dl water (depending on how thick you want it) 

mineral salt 

How to

Preheat the oven to 200 degrees Celsius. Peel and finely grate the carrots. Thinly slice the spring onions. Scrape away the peel from the ginger using a spoon, then finely grate it. Roughly chop the fresh herbs. 

Put the chia seeds in a small mixing bowl. Bring 1/2 dl water to a boil (don't let it boil for to long as that will make the water evaporate, you only need to make sure the water is hot), pour over the chia seeds, stir and let sit for about 5 minutes until the mixture takes on a jelly like consistency. 

Place carrots, spring onion, ginger and herbs in a mixing bowl. Add oats, olive oil, chia egg and salt. Stir well to combine. Let sit on the kitchen counter for at least 20 minutes to allow the mixture to set, this is important for the patties to hold together - and for getting the lovely texture!  

Form the mixture in to about 20 small patties and put on a baking sheet. Bake in the middle oven the oven for about 15-20 minutes, until patties are firm and edges are a bit crispy. 

Lemon tahini dressing: Mix together all the ingredients until a creamy dressing. Salt to taste. 

Serve patties with the lemon tahini dressing and fresh herbs! 

* There are also the dark tahini, made of roasted sesame seeds. I prefer the lighter one, made of plain sesame seeds, as it has a rounder and more gentle taste to it.