Beetroot, quinoa and chickpeas burger
27 recipes
Beetroot, chickpeas and pecorino croquettes
ingredients
servings
4
Red beetroot
250 oz
Precooked chickpeas
200 oz
Wheat flour bread
10 oz
Brown rice flour
10 oz
Kamut flour
10 oz
Breadcrumbs
20 oz
Roman pecorino cheese
60 oz
Sweet paprika
1 teaspoon
Salt
to taste
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 ..
