Beetroot, Chickpea, and Grana Padano Riserva Patties with Fresh Juice
| Difficulty
Easy
|
Preparation  45 min
|
Servings for
4 people
|
Ingredients
250g drained chickpeas
200g cooked beetroot
80g Grana Padano Riserva
150g breadcrumbs
1 clove of garlic
1 sprig of thyme
1 egg
Olive oil
Salt
Pepper
Preparation
Put the beetroot, chickpeas, egg, and grated Grana Padano Riserva into a food processor and blend until you have a soft mixture.
Add a little breadcrumbs to achieve the right consistency, seasoning with salt and pepper to taste.
Form the mixture into patties, about 3 cm in diameter, roll them in breadcrumbs, and place them on a baking tray lined with baking paper.
Drizzle with a little olive oil and bake in a preheated oven at 200°C for 20-25 minutes, until golden.
Serve the patties while still hot. Servez les boulettes de viande pendant qu’elles sont encore chaudes.
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