Today we are happy to bring you a guest post from Scandi Foodie as part of The Nutrition and Intuition Blog Event!
How I listen to intuition:
I have always had a strong feeling of ‘sixth sense’, but I’ve only learned to trust and use it effectively as I’ve grown older. I think part of listening to your intuition comes through practise and making decisions based on your gut feeling become easier with age.
These black bean and beetroot patties make a tasty vegetarian dish on their own, or you can serve them with a bowl of steaming quinoa for an even wholesome meal. Baking them in the oven means no tedious frying and of course no oil needed to cook them! Do use raw beans that you soak and cook yourself, as tinned black beans just never quite have the same texture. Raw beetroot adds a lovely sweetness to the dish and you can easily adjust the spices to your liking. Enjoy!
Black Bean and Beetroot Patties
300g cooked black beans
1 medium sized beetroot, peeled
1 scallion/spring onion, finely sliced
1 egg (free-range, organic)
Pinch of good quality salt
1 teaspoon red peppercorns (slightly crushed)
- Preheat the oven to 375C and line a baking tray with baking paper.
- Place the cooked black beans in a blender and blend until fine.
- Finely grate the beetroot and add into the black beans.
- Add all other ingredients into the mixture and stir into a smooth dough.
- Shape the dough into patties (6-8) and place on the baking tray.
- Bake for 10 minutes, then carefully flip the patties over. Continue to bake for a further 10-20 minutes or until the patties feel firm to touch. Serve with a fresh salad or whole grains.
A little bit about Maria:
I'm a prop-stylist originally from Finland and now living in Sydney, Australia. My food philosophy and food styling are heavily influenced by my Scandinavian background and I specialise in healthy, feel-good food. I am a keen promoter of clean living – in all areas of life, from eating to living green and being mindful of the surrounding world. Website: Scandi Foodie