Beetroot, quinoa and chickpeas burger
starters from Italy
Beetroot, chickpeas and pecorino croquettes
Beetroot, chickpeas and pecorino croquettes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Beetroot is a mistreated vegetable that should be treated with a little more consideration. I say so because even a few years ago I snobbavo this poor tuber and I began to use it assiduously and to re-evaluate it for only a couple of years. This time I wanted to combine beetroot with chickpeas and pecorino cheese for croquettes, strictly without eggs, really simple to make but just as tasty!
preparation
step 1
In the mixer, first blend the beet and place it in a bowl; then proceed with the whisk well chickpeas that you have previously drained, put these in the bowl and mix well.
step 2
The mixture you will get will be quite moist, we will absorb the moisture with the flour and breadcrumbs. Add the grated pecorino cheese, salt and pepper.
step 3
Mix everything well and make some croquettes: I liked to get oval shapes, but you can always opt for simple meatballs.
step 4
Arrange everything on a baking sheet with parchment paper, sprinkle with a little oil and bake at 180 degrees for about 20 minutes. I accompanied these meatballs with a pesto of wild fennel which, in my opinion, goes very well with the taste of chickpeas and beetroot ..