Beetroot And Carrot Cutlets

Beetroot – obnoxious, boring, one of last veggies to hog the limelight and in desperate need of some good PR. Resented by children and adults alike.
A super-food bursting with nutrients, vitamins and minerals, very low in calories and no cholesterol. Nonetheless, it’s earthy, not-so-pleasant flavor ends up repelling our taste-buds.

I had three of them sitting in my fridge… since a week. Today, after some dedicated moments of careful contemplation, I devised a recipe that guaranteed to appeal my audience…my husband. And it did. All I have left now is a long trail of crispy crumbs 🙂
beetroot cutletsPreparation time: 20 minutes
Cooking time: 20 minutes
Makes: 15 medium-size cutlets

Ingredients:
For cutlets:
3 medium-size beetroots
3 medium potatoes
1 big carrot
1 small onion, finely chopped (optional)
2 green chilies, finely chopped
2 tbsp chopped corriander
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp dry mango / amchur powder
1/2 raisins
1/2 cup bread crumbs / bread soaked in water
Oil for frying
Salt to taste
For coating:
1/4 cup bread crumbs or rawa

Method:
1. Wash, peel and cut the beetroots, carrots and potatoes into halves and pressure cook them until soft.
2. In a large bowl, mash the above. Then add the coriander, onion (optional), chilies, raisins, bread crumbs and all the spice powders along with salt. Mix thoroughly.
3. Divide the mixture into equal portions and roll them into patty of desired shape and size. You can also use a cookie cutter for that perfect round or heart shape.
4. Tumble the cutlets in the breadcrumbs, one at a time. Ensure they are coated from all sides. Pat a bit, so the crumbs stick to the cutlets. Dust out the extra.
5. Shallow fry the cutlets, 4-5 at a time, on medium heat, for 2-3 minutes. Flip them over and fry the other side. Cook till they brown and look done.
6. Serve hot the cutlets or tikki or patties with green chutney or tomato ketchup.

P.S.:
1. Onion is optional.
2. You can fry the cutlets directly if you run out of breadcrumbs or don’t want to use them altogether.
3. Non-vegetarians – beat an egg, dip the babies in the beaten egg and then coat them with breadcrumbs. Fry.
4. Add roasted peanuts or cashews for that extra crunch.
5. Toss them in an air-tight container or a zip-lock bag and freeze. Store to fry later.

Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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