Beetroot - I can't believe I managed to live a large portion of my life never having eaten it...thanks to my mother, I guess. She never made beetroot at home when I was growing up. Maybe coz dad hadn't liked it or perhaps mum never knew how to cook it. The way that veggie leaked colour was not appealing to anyone in the family and to date I am sure my brothers too don't eat it at home. Fast forward to 2020 and after marriage to Mr. vegetarian, S, I have come to like this deep purple root vegetable. S had a way of making you try out things...he made it look so appealing on his plate or got it made often times by the Cook that ultimately one is forced to try out the same.
Every Tuesday out came the beetroot cutlets to grace his plate after a day long fast. At first I ignored them...beetroot...yuck, beetroot cutlets... slightly better but why did they look so dreadful?
And then when I got around to making them and found myself popping a piece in my mouth to test the texture and taste...I... became a convert. They were an absolute taste bomb. Yes...I can safely say that I have truly missed something so delicious and healthy the whole of my growing up years. At the risk of stealing his dinner from right under his nose, I would serve myself a large portion. I had thought these were beloved to my family only, including Ana kutti of course, but from almost all friends who have eaten this to my finicky mother - these have been happily consumed.
The absolute brilliance of this dish is that it is simple, which defines the cooking at our place, and it is highly nutritious. We don't add bread crumbs for a crispy texture nor do we add corn flour or egg to bind the ingredients. This is 'S's take on beetroot cutlets...no frill, full of goodness with sucker punch spice. No deep frying, no unnecessary carbs...just pure vegetable delight.
Don't go by their rudimentary looks, these cutlets will get you compliments galore.
Beetroot cutlets
Ingredients:
Beetroot - 1 large, grated
Potato - 1 large, cooked and mashed
Green chillies - 3 (if you like it spicy)
Coriander leaves - a bunch
Salt to taste
Oil for shallow frying
Method:
Cook the grated beetroot in a pan until soft and its natural water is used up.
Once cooled, add it to the mashed potatoes, along with the chopped green chillies, coriander leaves and salt.
Make them into round balls, the size of a small chappathi dough and shape them into patties.
Once done, heat a flat pan and pour merely 2 tbsps of oil in it.
Place the patties in it and shallow fry on low-medium flame till the cutlets start caramelizing and getting brown. Take care not to burn them, as leaving them for even a minute without supervision can make them burn.
The cutlets might lose shape as there is no binding agent in it, except for potatoes, so do be gentle with them. Turn them over gently and after doing so a couple of turns remove from flame. Serve with coriander chutney or tomato sauce :) 💓😊
If you would like to make them before hand, you can shape them into cutlets and place in fridge for one day or keep the mixture WITHOUT shaping the cutlets in the freezer for 1 week. When you would like to serve, thaw the mixture, shape them into cutlets and fry as per the above recipe.
Hope you like it and so do your loved ones.
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Sarah