Beeetroot Cutlet

I bought 2 large beeetroots which i totally forgot about it's existence till, one fine Sunday bounce upon them. Quickly, idea of making bertroot cutlet came to mind. Grabbed some potato,cheese and other ingredients,mix,shaped,refrigerate and deep fried. Walla gorgeous piping hot beetroot cutlet ready to serve as à side dish for our Sunday lunch.

This delicious beetroot cutlet goes well as evening snack too. Children will love thé vibrant red colur if this dish and thé cheesy taste as well. Perfect way to make sure kids have their vegetables without much fuss.

As the potato and beeetroot already boiled before hand, thé frying process takes less than 5 minutes to produce crispy,crunch,cheesy beetroot cutlet. Lightly spiced and feel free to play around thé spiciness of chilly according to your heat préférence. 

Methods

1 cup boiled & grated beetroot

1 cup boiled & grated potato 

1 cup grated cheddar cheese 

1 tsp cumin powder 

1/4 chilly powder

1/4 tsp ground black pepper 

1/3 tsp dried mango powder 

2 tbsp chopped onion 

1 chilly, chopped

1 tsp ginger garlic paste

2 tbsp chopped coriander leaves 

2 tbsp corn starch 

1 cup panko bread crumbs

Vegetable oil for frying 

Methods 

In a bowl ada cornflour and water to form à semi thick batter.

In a large bowl add boiled potato,beetroot,cumin powder,chilly powder,dried mango powder,ground black people, chopped onion,chilly,ginger garlic paste,coriander leaves and salt.

Take a lemon sized ball, flatten and put some grated cheese. Seal into smooth ball. 

Dip into the cornflour mixture and roll IT over breadcrumb to coat.

Repeat with thé remaining and refrigerate for 15-20 minute. 

Heat oil in a wok over à medium heat and deep dry for 3-4 minutes till golden on both sides.

Serve with lemon wedges and ketchup.