Beetroot Cutlets, a tasty way to eat more vegetables
Beetroot Cutlets are a tasty short eats snack that is simple and easy to make. Although some people may not like to eat Beetroot, Beetroot is a great source of fiber, folate, and Vitamin C. When prepared this way as a snack, it is a tasty way to eat more vegetables.
If you like these Beetroot Cutlets, be sure to try my authentic Sri Lankan Fish Cutlets recipe.
Ingredients
- 1 Beetroot
- 2 small Potatoes
-
Canned Sardines (optional)
- Some chopped Ginger
- Some chopped Garlic Cloves
- 1 diced Green Chili
- 2 thinly sliced Onions
- Some crushed Cardamom and Cloves
- Some crushed Cinnamon
- Some Curry Leaves
- 1 tsp Pepper
- 1 tsp Chili Flakes
- Salt
- Some All Purpose Flour
- 1 Egg
- Breadcrumbs
Instructions
- Boil 1 Beetroot and 2 small Potatoes.
- Remove the skin from the Beetroot and Potatoes.
- Mash the 2 Potatoes.
- Grate the Beetroot.
-
Squeeze the Beetroot to release any Water and then add the Beetroot into a bowl.
- Remove any bones from a Canned Salmon and add it into a bowl and mash it (optional).
- Heat some Oil in a saucepan.
- Add some chopped Ginger.
- Add some chopped Garlic Cloves.
- Add a diced Green Chili.
- Add 2 thinly sliced Onions.
- Add some crushed Cardamom and Cloves.
- Add some crushed Cinnamon.
- Add some Curry Leaves.
- Add 1 tsp Pepper.
- Add 1 tsp Chili Flakes.
- Add Salt to taste.
- Mix everything together thoroughly.
- Add the Beetroot.
- Add the Potatoes.
- Mix everything together thoroughly.
- Add the mashed Canned Salmon (optional).
- Add some Flour into a bowl.
- Add 1 Egg.
- Add some Salt.
- While adding Water little by little, mix and form a runny batter.
- After letting the Cutlet filling cool down, using your hands, scoop some of the mixture and form Cutlet shapes.
- Now dip each of the Cutlets in the batter and then cover with breadcrumbs.
- Fry each of the Cutlets in Oil until they turn a golden color.
Photos
