Beetroot Cutlet

Beetroot Cutlet - A delicious evening snack !!!

Makes: 10

Ingredients

1 tablespoon oil

1 onion, finely sliced

6 curry leaves, chopped

3 medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)

1 medium size beetroot,  grated (or any mixed vegetables, like cabbage, carrot … quantity of potato should be greater than vegetables - 2 tablespoon grated carrot, 2 tablespoon very finely shredded (without thick nerve)  cabbage & 2 tablespoon beetroot)

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

1/2 teaspoon garam masala powder or 2 pinches clove powder, 2 pinches cinnamon powder & 2 pinches nutmeg powder

½ teaspoon salt (or to taste)

2 tablespoon chopped coriander leaves (optional)

1 egg white (or dilute 2 tablespoons maida (all purpose flour) with 4 tablespoons water. Make a smooth solution and keep aside).

80 g bread crumbs (approximately ½ cup)

200 ml oil (to deep fry)

Fresh salad and tomato ketchup to serve

Method

Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat until golden color.

Add curry leaves and fry for 2 minutes.

Add boiled and mashed potatoes and grated  beetroot. Mix well.

Add red chilli powder, turmeric powder, garam masala powder and salt to taste. Stir all the ingredients well for 3 minutes. Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep aside to cool for 15 minutes. Finally mix with chopped coriander leaves (optional). It will give additional flavor and color.

  

Divide cutlet mixture into 10 parts. Make round or oval shape. Dip each cutlet into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should coat nicely and make strong cutlets. Deep fry immediately.

Heat oil in a frying pan. Reduce the heat to medium (wait for 1 minute) and deep fry 4 cutlets at a time till brown color and crisp on both the sides. Drain out oil and place on kitchen towel to absorb extra oil. Serve hot with fresh salad or tomato ketchup or with tea / coffee.