In a saucepan, place the millet and quinoa. Cover with cold water, close the lid and bring to boil.

When the water is boiling remove the lid and cook on low heat for 10-15 minutes. It is cooked when the grains are sticky and soft and the water has been absorbed. Stir every so often to avoid the grain to stick to the saucepan.

Drain into a drainer to evaporate the water until no more steam.

In a food processor with the S blade attachment, add the grated beetroot, basil, soy sauce, crumbled tofu, seed, red onion and Seasoning.

Process until it forms a moist and chunky pinikish mixture - about 1-2 minutes. If needed, stop the food processor scrap down the side and process again until it forms a consistent crumbly and pinkish mixture.

Add the cooked and drained supergrains.

Process again.until it forms a pink paste. Add the buckwheat flour, salt and pepper. Blend to combine. Refrigerate in a bowl for 15 minutes to firm up slightly.

Prepare a plate covered with plastic wrap. Set aside.

Slightly oil your hands with olive oil and forms 8 balls with the patties mixture.

Place each balls onto the prepared plate and press them to form patties.

Refrigerate for 1 hour to firm up..

In a frying pan add about 0.5 cm of olive oil. Warm until hot about 1 minutes on high.

Place the patties into the warm olive oil gently with your hands to avoid them to break.

Let fry for 3-5 minutes on one side before cooking the over side. Use a large spatula to flip over the patties and avoid them to break.

As soon as one side is cooked it is firm and won't break.

Cook on both sides until crispy.

Place onto a plate covered with absorbent paper when cooked. It will absorbs the extra oil.

Eat straight away or set aside at room temperature and rewarm in the oven 

Eat in a burger bun, lettuce wrap or simply with sprouts and salad.

Can be frozen before frying.

Beetroot balls. cooking instructions

Preheat the oven to 350.

Shape balls of beetroot batter with your hands and roll each balls into old fashioned rolled oats.

Place each balls on a baking tray covered with baking paper.

Bake for 25 minutes or until firm and cooked through.