Beetroot steaks with feta cheese
Print outBeets, so good and with lots of minerals and vitamins. Here in the form of a really good beetroot steak seasoned with herbs and delicious acidity from the feta cheese.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Beetroot steaks
Ingredients
- 4,7 kg Fresh beetroot medium grated
- 1,3 kg Dry Simsubas
- 0,5 kg Maize flour
- 1,0 kg Feta cheese
- 1,5 kg water
- 0,2 kg Rapeseed oil
- 0,7 kg Oat cream
- 1,3 kg Yellow onion chopped or diced
- 200 gram Tomato paste
- 13 gram Rosemary
- 27 gram Oregano
- 13 gram Thyme
- 100 gram Salt
- 15 grams Black pepper coarsely ground
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Fry the onion in the oil and add the tomato paste at the last minute.
- Mix the dry ingredients
- Then mix in all the other ingredients
- Mix on low to medium speed, ready when a homogeneous batter is formed
- Shaping steaks by hand or in a mincing machine
- Quickly fry on a griddle or ipinium tray with rapeseed oil, then temper to 90 degrees at 115 degrees, 15% humidity