Beetroot and Tofu Rissoles
Per 2 patty; 195kcal, 17g protein, 20g Carb, 5g Fat
300g/2 large Beetroot
1 Red onion
4-6 Garlic cloves
30g Chia seed
250g Organic non-GMO Firm Tofu
50g Nutritional yeast
1 tbsp Tamari soy sauce
30g Gram flour
2 ½ tsp Smoked paprika – I used London brand http://www.coolchile.co.uk
2-3tsp sea salt and plenty of black pepper
Trim and then wrap the beetroots and garlic in foil. Do the same separately with the red onion. Roast in a 180C oven for 1 hr. Allow to cool.
Drain/squeeze out the water from the tofu. Finely chop the roasted onions and garlic. Remove the skins and grate the beets. Place these with all the other ingredients a bowl, thoroughly combine until the tofu is completely mixed in. Mixture can be firmed up in the fridge. Make 10 patties (1inch deep, by 2.5inch diameter) place on lined greased baking tray, bake for 30mins at 180C.
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