Vibrant Beetroot and Potato Cutlets: A Delicious Winter Snack
1 hour 10 minutes
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About Vibrant Beetroot and Potato Cutlets: A Delicious Winter Snack
These vibrant Beetroot and Potato Cutlets are the perfect cozy snack for a chilly evening. A delicious fusion of earthy beetroot, hearty potatoes, and a medley of colorful vegetables, each bite is bursting with flavor and texture.This recipe is easy to follow and delivers a nutritious and satisfying treat, perfect for tea time or a light meal. The combination of beetroot's sweetness and the potatoes' creaminess creates a winning flavor profile.Impress your friends and family with this visually appealing and incredibly tasty snack. Get ready to savor the warmth and deliciousness of these homemade cutlets!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
For the Vegetable Filling
- 1 cup Beetroot cooked and finely chopped
- 1 cup Carrot finely chopped
- 1/2 cup Beans green, trimmed and finely chopped
- 1 Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder adjust to taste, red
- 1.5 tsp Salt or to taste
- 2 tbsp Refined Oil or vegetable oil
For the Potato Mixture
For Coating
- 2 Egg Whites
- 1 cup Breadcrumb panko breadcrumbs recommended
Instructions
Prepare the Vegetable Filling
- Heat oil in a pan. Add chopped onions and sauté until golden brown. Add the chopped beetroot, carrot, and green beans. Sauté for a few minutes.
- Add ginger-garlic paste, red chili powder, and salt. Mix well and cook until the vegetables are tender but still retain some texture.
Prepare the Potato Mixture
- In a bowl, combine the mashed potatoes, black pepper, dried herbs, and salt. Mix thoroughly until well combined.
Assemble and Fry the Cutlets
- Take a small portion of the potato mixture and flatten it into a patty. Place a spoonful of the vegetable filling in the center.
- Gently shape the potato mixture around the filling to form a cutlet. Repeat with the remaining ingredients.
- Dip each cutlet in the egg whites, then coat thoroughly with breadcrumbs.
- Heat oil in a pan or deep fryer and fry the cutlets until golden brown and crispy. Drain on paper towels to remove excess oil.
Serve
- Serve the beetroot and potato cutlets hot, as a snack or a light meal.
Recipe Notes
Expert Tips for Perfect Beetroot and Potato Cutlets
- For extra flavor, add a pinch of garam masala or cumin powder to the vegetable filling.
- If you prefer a crispier cutlet, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure the potatoes are fully mashed to create a smooth and cohesive cutlet.
- Don't overcrowd the pan while frying to ensure even cooking and browning.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 8gProtein: 2gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mgFiber: 2gSugar: 3g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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This looks fantastic! Appreciate the share.
Thanks for the inspiration! Looks tasty.
Awesome
So delicious! Excited to make it.