BEETROOT CUTLETS
Prep time: 20 mins; Cooking time:
Total time: 50 mins
Serves: 05
INGREDIENTS
Grated beetroot medium size: 2 Boiled potatoes: 3
Chopped onion: 1
Ginger garlic paste: 1 tsp
Red chilli powder: 1½ tsp
Salt: 1 tsp
Black pepper: 1 tsp
Ginger powder: 1 tsp
Coriander powder: ½ tsp Cumin powder: ½ tsp
Maida: 2 tbsp
Chopped coriander and mint leaves
Water: as required
Bread crumbs: a cup
Oil for shallow frying
METHOD
Heat oil in a frying pan. Now, add the chopped onion and sauté.
Add to the above add the ginger garlic paste and sauté further.
Now, add the grated beetroot and fry until cooked well.
On it add salt, red chilli powder, black pepper, garlic powder, cumin powder, coriander powder and mix thoroughly.
To the above, add the boiled potatoes; mash everything well.
Transfer the mixture into a bowl; add chopped coriander and mint leaves. Mix it all.
Make small patties from it and keep aside.
Now, make a paste of maida and water with good consistency.
Dip the patties in the maida batter and then roll it in bread crumbs and refrigerate the patties for 15 mins.
After 15 mins, shallow fry the patties on both sides till they are golden brown in colour.
Your beetroot cutlets are ready. Serve it hot with ketchup or any other dip of your choice.
Energy per piece: 8.02 gm Protein per piece: 4.51 gm Fats per piece: 7.89 gm taste whereas the root is sweet.
While heirloom varieties compound betacyanin.
Beetroot is also
famous for being a meat alternative. Roasting beets tends to bring out savoury qualities.