Beetroot Hummus, Veggie Patty and Ricotta Eggs Recipe
For business owners in the food industry, finding a recipe that balances taste, efficiency, and minimal waste is like discovering culinary gold.
Our Beetroot Hummus, Veggie Patty, and Ricotta Eggs dish is tailored to meet these needs with ease. The Angel Bay Veggie Patty, a versatile workhorse in the kitchen, can be utilized in various menu offerings. What's more, it's a quick fix, taking just 15 minutes to cook to perfection. The beauty of this recipe lies in its practicality – no need to worry about wastage as these patties can be prepared from frozen. Plus, prepping the beetroot hummus and egg mix ahead of time allows for even speedier service during busy hours. With this recipe, you're not just serving up a delightful dish, but also streamlining operations for a smoother, more efficient breakfast service.
Ingredients
- Angel Bay Gourmet Veggie Patty
- 3 Eggs
- 100g Milk
- 50g Ricotta
- Chives, chopped
- Butter
- Radish, sliced
- Beetroot Hummus Ingredients
- 1 can chickpeas (430 g/15 oz), drained and rinsed
- 2 medium cooked beetroots (read above post on how to cook them), cut into quarters
- 2 cloves garlic
- Lemon, Zest
- 2 tbsp Tahini
- 2-3 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground cumin
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 Angel Bay Veggie Patty in oven till it reaches an internal temperature of 75c.
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 Angel Bay Veggie Patty, ricotta eggs, herbs and freshly sliced radish.