Beetroot cutlet

There are yellow, white and red beetroots. It is the red ones that are widely available. Beets are used in salad, fresh or steamed. They can also be pickled. The compound that gives it its deep red color is betanin. Hence it can be used as a natural coloring agent. I add grated beets in cakes to attain a pink hue. I was inspired to prepare this cutlet after eating a vegetable beetroot burger from our local cafe, French Toast. 

The additives are...

Beetroot - 2

Potato - 2

Moth bean (boiled) - 1/2 cup

Green peas, frozen - 1/4 cup

Olive oil, extra virgin - 2 tsp + additional for pan frying

Carom seeds - a tad

Onion - 1

Green chili - 2

Ginger - 1/2 inch

Garlic - 3 cloves

Kashmiri chili powder - 1/4 tsp

Coriander powder - 1/4 tsp

Garam masala - 1/2 tsp

Salt - 1/4 tsp

Water - 1/4 cup

Organic brown egg - 1

Bread - 2 slices

The procedure...

Pressure cook potatoes with a smidgeon of salt. Allow to cool. Peel and mash with the back of a fork. 

Chop onion into thin slices. Slit green chilies. Mince ginger and garlic. Peel beetroot and hew into small cubes.

Heat up a saucepan. Dribble oil. Throw in carom seeds, onion, chili, ginger and garlic. Toss around until onion becomes soft. Add in chili powder, coriander powder, garam masala and salt. Stir for 2 minutes. Cast in cubed beets and water. Allow 3 to 4 minutes for the beets to cook and soften. Add in peas, moth beans and potato. Stir and cook for a minute. Turn off heat and keep aside to cool down.

Prepare cutlet patties with the vegetable mix.

Break an egg into a bowl and whisk it. Grind bread slices into crumbs. Dip the patty in egg and roll in the crumbs.

Warm up a flat saucepan and dribble oil. Gently place the bread coated patties on the pan. After 5 minutes, flip sides. Allow to cook for another 5 minutes.

Place this as a sandwich filler and delight in the taste of the veggie snack.