Tacos with beetroot puree and green vegetables
Servings Prep Time
4People 50minutes
Servings Prep Time
4People 50minutes
Ingredients
Corn pancakes (8 pieces)
Beetroot puree
Filling
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!