Name: Beetroot steaks with taco flavour
Prep time: 60 min
Cook time: 60 min
Ingredients: 10,0 kg Rödbetsbiffar; 6200 gram Färska rödbetor (grovt rivna); 1300 gram Torr Simsubas; 600 gram Majsmjöl; 1700 gram Vatten; 300 gram Rapsolja; 1000 gram Havregrädde; 300 gram Taco kryddmix; 30 gram Rökt paprikapulver; 100 gram Salt; 19 gram Svartpeppar (grovmalen)

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Beetroot steaks with taco flavour

Recipes by:

Peter Friborg at Nora Herrgård preschool in Danderyd, Sweden.

Category Our customers' own recipes

Servings 100

Nutrition and climate performance

Portion size: 100g

Ingredients

Finished quantity

10,0 kg Beetroot steaks

Ingredients

6200 grams Fresh beetroot coarsely grated
1300 gram Dry Simsubas
600 gram Corn flour
1700 gram water
300 grams Rapeseed oil
1000 gram 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