Beetroot Cutlets (Burgers)
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 November 2016
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.
Cook beetroot . I cook/steam the beetroot and potatoes together, in a microwave oven, for 8-10 minutes, more if needed.
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 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.
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, in a bowl and mix well. Add egg/besan here. Lightly beat eggs before adding.
Leave in the fridge for a few hours in an airtight container, for flavours to mingle. Then make cutlets of the size and shape of your choice. You can roll them in bread crumbs/besan flour, pressing gently. This makes them crisper.
Once made, they can be frozen for later use; 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, in a labelled sealed bag or box.
To cook, heat oil in a shallow pan, I use a non-stick one, and fry gently, turning over once or twice, until crisp.
Also see Chaat Selection and a little shredded lettuce.