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Beetroot Cutlet



We are entering the 50th edition of blogging marathon this month and our India Marathoners had a grand celebration in Chennai for the 50th edition.Missed those fun filled meet and activities.
Coming to the theme this week I chose to share one ingredient and different category dishes.When I was going through my recipe index,I didn't share some of the basic vegetable recipes.So I decided to use beetroot,the colorful veggie as a key ingredient to make 3 dishes in different category.Today's recipe is cutlet which is my kiddo's favorite starter cum snack.I used some cooked vermicelli also along with the beetroot and potato.I shallow fried the cutlets if you want you can deep fry and serve.With no further delays lets move on to the recipe...........................




                                                                        
                                                                                                            Beetroot Cutlet            

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 40 -50 minutes
   Makes 10-12 cutlets(depending on the size and shape)
    


  Ingredients


  

Ingredient
Quantity
Beetroot
1 medium size
Potato
3 (medium size)
Onion(finely chopped)
1 (medium size)
Green peas/pattani
2-3 tbs)fresh/frozen)
Ginger/inji(grated)
1 tsp
Garlic/poondu(grated)
1 tsp
Turmeric powder1/4 tsp
Red chilly powder1/2 tsp
1/8 tsp
Vermicelli/semiya
1/4 cup
Bread crumbs
3/4 cup
Salt
3/4 tsp
All purpose flour/maida2-3 tbs
Coriander leaves2 tbs
Oil4 -5 tbs




  
  Method 
  • Pressure cook the potato and beetroot for two whistles.Cook the vermicelli in enough water after cooking drain the water completely and keep it aside. Cook the frozen cook peas in water in a microwave till it becomes soft and tender.
  •  After cooling mash the potatoes well and grind the beetroot in a blender to a bit coarse paste without adding any water.
  • Heat around 2 tsp of oil add the grated ginger,garlic and chopped onion.Saute it till transparent and add in the cooked green peas and give it a mix.Add in the mashed potato,beetroot,cooked vermicelli,all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes. 

  • Add in the chopped coriander leaves and mix it well and put off the flame.Let it cool down to room temperature.After cooling a small lemon sized ball and flatten it to the shape of your choice.

  •  Meanwhile mix the all purpose flour with 1/4 cup of water with a pinch of salt and keep the bread crumbs in a plate or bowl.Heat the griddle with a tbs 2 of oil in a medium flame.Now take a shaped mixture and dip it in the all purpose flour paste and roll it in the bread crumbs.

  • Shallow fry it till both the sides get cooked and crispy.Drain it on a paper towel.

  • Serve it warm with ketchup or mint chutney








  • If you want add veggies you can add finely chopped carrot and beans along with onion.
  • Since I used fresh green peas,didn't cook it prior,but I would recommend to cook and add.
  • If you are shallow fry the cutlets use fresh oil for each batch.





    • Enjoy....................................................


     Check out my fellow bloggers participating in Blogging Marathon #51 here.



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