Beetroot Hummus, Veggie Patty and Ricotta Eggs
SERVES
1
PREP TIME
10 mins
COOK TIME
15 mins
INGREDIENTS
- 3 eggs
- 100g milk
- 50g ricotta
- chives chopped
- butter
- radish, sliced
Beetroot Hummus Ingredients
- 1 can chickpeas (430g) drained and rinsed
- 2 medium cooked beetroots cut into quarters
- 2 cloves garlic
- lemon zest
- 2 tbsp Tahini
- 2-3 tbsp olive oil
- ¼ tsp salt
- ½ tsp ground cumin
Calories
500
Carbs
30g
Sugar
4g
Protein
30g
Fat
25g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To prepare the beetroot hummus, place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy.
- Cook the patties according to the instructions on the pack.
- Whish eggs and milk together.
- Heat butter in a fry pan over a medium heat, add egg mix halfway through cooking process add ricotta and continue stirring until eggs are cooked to desired temperature is reached. Finish with salt, pepper, and chopped herbs.
- To serve, spread a healthy dollop of beetroot hummus on the plate and top with the patty, ricotta eggs, herbs and freshly sliced radish.
