BEETROOT CUTLET
Beetroot cutlet is a delicious crimson colored patties prepared with beetroots, potatoes and few Indian spices
It's natural bright color makes this dish attractive and perfect to add on to your party menu.
This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs.
The combination of potato and beets makes the inside soft, juicy with an amazing flavor.
All in all it is an appetizer which will be a treat for your eyes as well as your tummy.
It is a delicious vegetarian snack, which is a perfect bite for the kids....
Ingredients:
Beetroot - 3 (grated)
Potatoes - 2
Onions - 1 (chopped)
Garlic - 3 cloves (finely chopped)
Ginger - 1/4 inch piece (finely chopped)
Green chilly - 3-4 (finely chopped)
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Bread crumbs - 1/2 cup
Oil - for frying
Egg - 1 (use only egg whites)
Method of preparation:
- Cook & mash the potatoes & keep it aside
- Heat oil in a pan & add onions, ginger, garlic & green chillies & saute for few minutes.
- Add the turmeric powder, kashmiri chilli powder & garam masala powder to it & saute till the raw smell has gone.
- Add the grated beetroot to it and saute for few more minutes & add required salt to it.
- Add the mashed potatoes, mix well & cook well for few minutes.
- Turn off the heat & leave the mixture to cool down.
- Take small balls of the mixture & shape it.
- Dip it in egg white & then on bread crumbs & shallow fry the cutlets.
- Serve hot with sauce
** Make sure your beetroot and potato are totally dry before mashing/grating.
** Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
** Cutlet mixture should be dry enough to make the patty shape.
** Fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.
It's natural bright color makes this dish attractive and perfect to add on to your party menu.
This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs.
The combination of potato and beets makes the inside soft, juicy with an amazing flavor.
All in all it is an appetizer which will be a treat for your eyes as well as your tummy.
It is a delicious vegetarian snack, which is a perfect bite for the kids....
Ingredients:
Beetroot - 3 (grated)
Potatoes - 2
Onions - 1 (chopped)
Garlic - 3 cloves (finely chopped)
Ginger - 1/4 inch piece (finely chopped)
Green chilly - 3-4 (finely chopped)
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Bread crumbs - 1/2 cup
Oil - for frying
Egg - 1 (use only egg whites)
Method of preparation:
- Cook & mash the potatoes & keep it aside
- Heat oil in a pan & add onions, ginger, garlic & green chillies & saute for few minutes.
- Add the turmeric powder, kashmiri chilli powder & garam masala powder to it & saute till the raw smell has gone.
- Add the grated beetroot to it and saute for few more minutes & add required salt to it.
- Add the mashed potatoes, mix well & cook well for few minutes.
- Turn off the heat & leave the mixture to cool down.
- Take small balls of the mixture & shape it.
- Dip it in egg white & then on bread crumbs & shallow fry the cutlets.
- Serve hot with sauce
** Make sure your beetroot and potato are totally dry before mashing/grating.
** Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
** Cutlet mixture should be dry enough to make the patty shape.
** Fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.
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