Beetroot Patties or Burgers
Beetroot Tikki
Mamta Gupta
Beetroot is such a versatile vegetable but when you ask people, very few of them eat it on a regular basis. Here is a simple idea to make them into a delicious snack or part of a main meal. You can try this recipe with other root vegetables like carrots too.
Makes approximately 12-14.
Edited February2023
Ingredients
4 medium sized beet roots
4-5 similar sized potatoes
1-3 green chillies, to taste
2-4 garlic cloves, to taste
2 tbsp. coriander leaves
1/2 inch piece of root ginger
Salt to taste
1 tsp. coarsely ground cumin (pre-roasted is better)
Oil for pan frying
1 large egg or 1 full tbsp. plain flour (maida), to help to bind them better. For gluten-free, replace with 2-3 full tbsp. of besan/Bengal gram flour.
Instructions
Cook beetroot . I cook/steam the beetroot and potatoes together. I do this in a microwave steamer, for 8-10 minutes, more if needed, still too firm.
When cool, peel and grate beetroot coarsely by hand. If you do this in a food processor, there will be no texture left. Then leave them to drain in a colander. When most of the liquid has drained, squeeze some more out by pressing between your palms. Too much liquid will make the ultimate mix too soggy and difficult to handle. The resulting juice can be added to sous or dals. I just drink it!
Peel and mash potatoes. I do this by pressing them in a potato ricer. This gives a smooth mash.
Chop onion, ginger, garlic, coriander leaves and green chillies together in a food processor or very finely by hand.
Place everything together in a bowl, along with salt and cumin and mix well.
Lightly beat eggs before adding to the beetroot mix. Mix gently.
Leave in the fridge for a few hours in an airtight container. This allows the flavours to mingle.
When ready to serve, make cutlets/burgers. The size and shape is your choice.
Dip the in egg one by one, then roll them in bread crumbs/besan flour on both sides, pressing gently. This makes them crisper when fried.
Once made, they can be frozen for later use at this stage; place on a lined tray (this stops them from sticking together) and freeze for a few hours. Remove from the tray and store them in a freezer proof, labelled and sealed bag or container.
To cook, heat oil in a shallow pan, I use a non-stick one, and fry gently, turning over once or twice, until crisp. If cooking from frozen, defrost for an hour or so.
Serve hot with a Green Mint Chutney or Imli Chutney.
Also see Chaat Selection and a little shredded lettuce.