Beet cutlets are a delicious and nutritious vegetarian dish that's crispy on the outside and tender on the inside. They're often enjoyed as a snack, appetizer, or even as part of a main meal. Here’s how to make them:
Ingredients:
- Beets: 2 medium, boiled and grated
- Potatoes: 2 medium, boiled and mashed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Green chili: 1, finely chopped (optional for spice)
- Ginger: 1 teaspoon, grated
- Breadcrumbs: 1/2 cup (more if needed)
- Cornflour or all-purpose flour: 2 tablespoons
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Fresh coriander (cilantro): 2 tablespoons, chopped
- Salt: to taste
- Oil: for shallow frying
Instructions:
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Prepare the Vegetables:
- Boil the beets and potatoes until tender. Let them cool, then peel and grate the beets. Mash the potatoes.
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Mix the Ingredients:
- In a large mixing bowl, combine the grated beets, mashed potatoes, chopped onion, minced garlic, green chili (if using), and grated ginger.
- Add cumin powder, coriander powder, garam masala, chopped coriander, and salt. Mix well to combine.
- Add breadcrumbs and cornflour to the mixture to help bind the ingredients. The mixture should hold its shape when formed into a ball. If it’s too sticky, add more breadcrumbs.
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Shape the Cutlets:
- Take a small portion of the mixture and shape it into a patty or cutlet. You can make them round, oval, or any shape you like. Repeat with the remaining mixture.
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Cook the Cutlets:
- Heat oil in a pan over medium heat. You can either shallow fry or pan-fry the cutlets.
- Place the cutlets in the hot oil and cook for about 3-4 minutes on each side until golden brown and crispy.
- Remove from the pan and drain on paper towels to remove excess oil.
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Serve:
- Serve the beet cutlets hot with ketchup, yogurt dip, or chutney.
These beet cutlets are flavorful and can be a great addition to any meal!
