Kababs are an all time favourite with everyone. These quinoa beetroot kababs are a healthy treat on weekend nights . Your guests will appreciate these .
You can make these in advance . Roll them in bread crumbs just before pan frying.
Use either boiled or roasted beet root.
I always roast my beet root. It enhances their sweetness. I keep a few roasted ones in the freezer. Makes life easy.
Boil quinoa as per packet instructions. You can always freeze extra .
I have used Berbere spice mix. It's an Ethiopian spice mix. But feel free to use spice mix of your choice.
Ingredients
Quinoa boiled 1 cup
Beetroot 1/3 cup grated
Boiled potatoes 2 medium sized
Berbere spice mix 2 tsp
Salt to taste
Chili powder 1/2 tsp
Bread crumbs 1/2 cup+ 2 tbsp
Rocket leaves 10 chopped
Chopped coriander 1 tbsp
Oil
Method
Mash potatoes. Mix everything except oil and bread crumbs.
Mix in 2 tbsp bread crumbs.
Taste and adjust spices . You can add another tsp of berbere spice mix .
Divide into 8 - 10 portions.
Roll them and then flatten them like tikkis.
Take bread crumbs in a shallow bowl.
Mix in some salt and berbere spice mix.
Roll the tikkis in the bread crumbs to give a nice coating.
Heat a non stick pan.
Brush the kababs with oil and cook them on hot pan till golden on both sides.
Serve hot with a salad and dip of your choice.
I served it with apple and rocket salad and hung curd dip seasoned with chili garlic oil.