Beetroot steaks with taco flavour
Print outRecipes by:Peter Friborg at Nora Herrgård preschool in Danderyd, Sweden.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Beetroot steaks
Ingredients
- 6,2 kg Fresh beetroot coarsely grated
- 1,3 kg Dry Simsubas
- 0,6 kg Maize flour
- 1,7 kg water
- 300 grams Rapeseed oil
- 1,0 kg Oat cream
- 300 grams Taco seasoning mix
- 30 grams Smoked paprika powder
- 100 gram Salt
- 19 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:
- 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