Tacos with beetroot puree and green vegetables

Posted on 1 min read

This recipe is vegan and very balanced! It contains cereal flour and chickpeas, which together provide complete proteins. The taco patties can be kept for 3-4 days in the fridge.

Tacos with beetroot puree and green vegetables
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings Prep Time
4 People 50 minutes
Servings Prep Time
4 People 50 minutes
Tacos with beetroot puree and green vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 People 50 minutes
Servings Prep Time
4 People 50 minutes
Ingredients
Corn pancakes (8 pieces)
Beetroot puree
Servings: People
Units:
Instructions
Corn pancakes (8 pieces)
  1. Mix the two flours and the salt.
  2. Pour the boiling water and olive oil into a saucepan.
  3. Add the flour mixture.
  4. Knead with a spatula to form a dough.
  5. Remove from the heat and shape the dough into a ball.
  6. Cover the dough and leave to rest for 40 minutes.
  7. Cut into 8 pieces and flatten each piece to form a patty.
  8. Cook each patty in a frying pan for about 1 minute on each side over a medium heat.
Beetroot puree
  1. Blend the beetroot with the chickpeas, tahini and the garlic clove.
  2. Add salt and pepper to taste.
Filling
  1. Thinly slice the lettuce and onion.
  2. Chop a few coriander leaves.
  3. Place everything in a bowl and add the olive oil and lemon.
  4. Mix everything together.
Assembly
  1. Top the patties with the beetroot puree and vegetable mixture.
  2. Optional: add a few strips of Parmesan cheese.
Recipe Notes

Get all the ingredients you need at Farmy!

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