Beetroot crumble patties with sautéd salad

beetroot patties with salad

beetroot patties served on a bed of sauted salad

Ingredients:

2 medium grated beetroot, 2 medium peeled and boiled potatoes, one bread slice crushed into breadcrumbs, ½ cup crushed dalia (roasted chana dal), ½ cup crushed peanuts, ½ chopped coriander, 1 tablespoon chilli powder, 1 tablespoon chaat masala, ½ tablespoon mix cumin and coriander powder, ½ tablespoon garam masala (optional), ½ tablespoon ginger powder, a pinch of crushed black pepper and salt to taste (preferably black salt)

Method:

  1. Heat two tablespoons of oil in a pan. Add beetroot and sauté it for 10 – 15 minutes at a medium flame.
  2. Transfer the beetroot to a mixing bowl and add all the above ingredients.
  3. Mix them thoroughly well to make a dough like mixture.
  4. Divide the mix into small portions, roll and flatten in your hands to make the raw shaped patties.
  5. Place them on a hot pan coated with little oil and cook them on both sides till light brown in colour.

To serve:

Chop some onions (length wise) and green pepper. Grate 1 big carrot. Sauté them on a hot pan in butter or extra virgin olive oil for about 5 – 6 minutes. Transfer in a plate and place the patties on a bed of this salad. Decorate with ketchup or mayonnaise.

Tip:

Try using green onions in the salad and adding lots of coriander as well. Any other fresh vegetables will also just increase the taste of the dish on the whole

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