Beetroot Cutlet Recipe
This beetroot cutlet or beetroot patties are crispy and crunchy, with an ooey-gooey cheesy center! And the best part- they are not deep-fried!
Servings 4 people
Ingredients
- 2 medium boiled beetroots, about 1 cup of grated beetroots
- 2 medium boiled Yukon gold potatoes
- 1/2 tsp dry mango powder
- 1/4 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1 tsp cumin coriander powder
- 1 tbsp finely chopped onion
- 1/4 cup of finely chopped coriander (cilantro) leaves
- 1 tsp ginger paste
- Green chillies as per desired heat optional
- 1/4 tsp Salt, or to taste
- 1 cup grated cheese, of choice
- 2 tbsp cornstarch
- Panko breadcrumbs, as required
- Vegetable oil, as required
Instructions
- In a bowl, combine all the ingredients listed up to salt to taste.
- Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn't need any.
- Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry (mix the cornstarch with 2 tablespoons of water), and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes.
- Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip of your choice/tomato ketchup.
Notes
- Please feel free to increase/decrease the quantity of the spice powders, you may skip the ginger and chilli powder if you are making it for children.
- If you do not have an ebeskiver, make beetroot patties instead. Flatten them in the shape of a small patty and shallow fry.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml