Mashed Beetroot Veggie Steak - Vegetarian

The Mashed Beetroot Veggie Steak offers a robust and earthy flavor profile, combining the sweetness of beetroots with the creamy texture of mashed potatoes. This dish is not only visually striking with its vibrant red color but also packed with nutrients, making it a healthy choice for dinner.

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Temps de préparation 20

Temps de cuisson 10

Temps total 30

Type de plat Main Course

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

2 medium beetroots, peeled and grated

1 cup mashed potatoes

1/2 cup bread crumbs

1/4 cup finely chopped onions

2 tablespoons chopped fresh parsley

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/2 cup flour

2 tablespoons vegetable oil

Instructions

In a large bowl, combine grated beetroots, mashed potatoes, bread crumbs, onions, parsley, olive oil, garlic, salt, pepper, cumin, and smoked paprika. Mix well until all ingredients are thoroughly incorporated.
Shape the mixture into patties, about 1/2 inch thick.
Place the flour on a plate and lightly coat each patty with flour.
Heat the vegetable oil in a non-stick skillet over medium heat.
Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy.
Serve the beetroot veggie steaks hot, garnished with extra parsley if desired.

Nutrition (per 100g)

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Mashed Beetroot Veggie Steak – Vegetarian