Beetroot And Carrot Cutlets

Beetroot – obnoxious, boring, one of last veggies to hog the limelight and in desperate need of some good PR. Resented by children and adults alike.
A super-food bursting with nutrients, vitamins and minerals, very low in calories and no cholesterol. Nonetheless, it’s earthy, not-so-pleasant flavor ends up repelling our taste-buds.

I had three of them sitting in my fridge… since a week. Today, after some dedicated moments of careful contemplation, I devised a recipe that guaranteed to appeal my audience…my husband. And it did. All I have left now is a long trail of crispy crumbs 🙂
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 15 medium-size cutlets

Ingredients:
For cutlets:
3 medium-size beetroots
3 medium potatoes
1 big carrot
1 small onion, finely chopped (optional)
2 green chilies, finely chopped
2 tbsp chopped corriander
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp dry mango / amchur powder
1/2 raisins
1/2 cup bread crumbs / bread soaked in water
Oil for frying
Salt to taste
For coating:
1/4 cup bread crumbs or rawa

Method:
1. Wash, peel and cut the beetroots, carrots and potatoes into halves and pressure cook them until soft.
2. In a large bowl, mash the above. Then add the coriander, onion (optional), chilies, raisins, bread crumbs and all the spice powders along with salt. Mix thoroughly.
3. Divide the mixture into equal portions and roll them into patty of desired shape and size. You can also use a cookie cutter for that perfect round or heart shape.
4. Tumble the cutlets in the breadcrumbs, one at a time. Ensure they are coated from all sides. Pat a bit, so the crumbs stick to the cutlets. Dust out the extra.
5. Shallow fry the cutlets, 4-5 at a time, on medium heat, for 2-3 minutes. Flip them over and fry the other side. Cook till they brown and look done.
6. Serve hot the cutlets or tikki or patties with green chutney or tomato ketchup.

P.S.:
1. Onion is optional.
2. You can fry the cutlets directly if you run out of breadcrumbs or don’t want to use them altogether.
3. Non-vegetarians – beat an egg, dip the babies in the beaten egg and then coat them with breadcrumbs. Fry.
4. Add roasted peanuts or cashews for that extra crunch.
5. Toss them in an air-tight container or a zip-lock bag and freeze. Store to fry later.