On my latest trip from India last month, I was served beetroot and potato cutlets as a starter. They tasted okay, but I remember thinking; great idea, but they could be better. So I am making some today-tomorrow. The mix is made;

3 medium beet-roots, coarsely grated

Same amount in volume of freshly boiled and mashed potatoes.

1 onion*

1 tbsp. ginger*

3-4 cloves of garlic*

2 green chillies*

a handful of freshly picked coriander leaves from the garden*

(*all chopped in an electric chopper)

Salt to taste

A little roasted and coarsely ground cumin

*All ingredients mixed well in a large bowl and left in the fridge overnight.

I will shallow fry the cutlets tomorrow.

As there were too many spices fighting for attention in the Jet ones, I have not added any other spices than cumin. Any suggestions? Has anyone made them before?

I ate beetroot as child in Scotland, and liked it. But I now find that I just don't like it: it's the texture that bothers me. Shame: it's SO colourful.

phil

Consuming beetroots kinda gives me a growling tummy :) but I eat it anyway for its health benefits.

Phil, have you tried cooked and grated beetroot with a light vinaigrette?