Made Beet cutlets today. Not with the traditional recipe I had, but with a little bit of this and a little bit of that.
Recipe
Ingredients:
1 beet
1 boiled potato
1/2 cup frozen peas
1 onion diced
4 green chillies (use according to your spice level)
1 tsp ginger garlic paste
10 cashews cut into bits
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 tablespoon coriander cumin powder
1/4 tsp amchur
1 tsp lemon juice
Salt to taste
1 tablespoon cooking oil (more if you choose)
I cup cooked quinoa
1/2 cooked rice
1/2 cup of leftover mixed veg stir fry (broccoli cauliflower stems and peas)
Cilantro finely chopped
2 tablespoons cornstarch (mixed in water) for coating
Gluten free breadcrumbs for coating
Steps:
I used one beet, boiled it in the microwave for 5 minutes with a little water in a small covered dish.
I already had boiled potato in the fridge.
While that was cooking, I chopped the onions, green chillies, cashews and cilantro.
Peel the potatoes and beet and grate and keep aside
In a little oil, sauté onions and green chillies, when translucent add the cashews and sauté.
Add the ginger garlic paste and sauté.
Next in goes the spices and sauté some more.
Add in the frozen peas and cover and cook on low for couple of minutes.
After they are soft, add in the beets and grated potatoes and mix well, add in the quinoa and rice and lemon juice and adjust the salt and mix thoroughly.
Take a masher and mash thoroughly. Alternatively, you can use an immersion blender or mush it with back of a spoon.
Form cutlets, dip in the cornstarch mixture and dip and coat with the breadcrumbs.
I roasted on Tawa (griddle) like patties. Traditionally they are deep fried or shallow fried. Yumm!
Notes:
You are supposed to add 2 slices of soaked and squeezed out bread which I omitted as I had added the quinoa and rice.
Use lemon juice if you don't have amchur powder.
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