Friday, 11 August 2017

Beetroot Cutlets

Cutlets With Coriander-Mint Chutney

Cutlets served with Tomato Ketchup
Beetroot is not only nutritious alongwith being tasty, but it is also a very good root vegetable helpful for controlling weight. It is rich dietary fibers, Vitamins, minerals and low on calories. This red tuber can be made to savory, salads, sliced and put in sandwiches, burgers. I love cutlets of beetroot. They can be had as snacks with tomato ketchup or green chutney; they can be placed between slices of bread with chutney, ketchup or humus to make a delicious, healthy nutritious sandwich.

Preparation Time: 10-15 minutes
Cooking Time: 5 minutes
Servings: makes 6-8 Medium size cutlets

Nutritional Value: (Approx.)
  • Calories: 510
  • Fat: 11gm
  • Carb: 100gm
  • Sugars: 15gm
  • Protein: 10gm
  • Calcium: 100gm
  • Dietary fibers: 19gm
  • Sodium: 1200mg
  • Potassium: 2010mg
  • Cholesterol: 0mg
  • Rich in Vitamin A, Vitamin C, Iron, and calcium
Ingredients Required For Making Beetroot Cutlets:
  • Beetroot: 2 medium size or 150 gm
  • Potatoes: 2 Medium size or 100 gm
  • Ginger: 1inch piece (Optional)
  • Garlic: 4-5 cloves (Optional)
  • Dry ginger powder: 1 Teaspoon
  • Green chilies: 1 or according to taste
  • Green coriander leafs: 3-4 sprigs
  • White Sesame seeds: 2-3 table spoon
  • Olive oil: 1 Teaspoon is using nonstick pan else more
  • Salt to taste
Directions for Making Beetroot cutlets:
  • Boil beetroots and potatoes with jacket. Make sure they are tender but not too soft.
  • Peel potatoes.
  • Remove thin peel of boiled beetroots.
  • Roast sesame seeds on low flame till they gain light brown color.
  • Peel and chop garlic finely.
  • Chop coriander leafs finely.
  • Chop green chilies finely.
  • Grate or chop ginger as per your liking.
  • Grate beetroots and potatoes.
Ingredients For Cutlets
  • Take the grated potatoes and beetroot in a bowl and mix all
    • Salt
    • Garlic
    • Ginger powder
    • Chopped ginger
    • Green chilies
    • Corianders leaf and mix well.
Mixture of Beetroot, Potatoes and spices
  • Make 6-8 balls from the mixture.
  • Flatten the balls between your palms to give the shape.
  • Coat each raw cutlets with roasted sesame seeds.
  • Take a non-stick pan and heat on high flame.
  • Sprinkle few drops of olive oil on the pan once it is hot.
Rounds of cutlets coated with White Sesame seeds
  • Bring the heat to medium and place the raw cutlets on the hot pan with oil.
  • Cook on medium flame for two minutes and then flip them carefully. Making sure they do not break.
Cutlets Being Cooked in Spoonfull of Oil
Cutlets ready for serving
  • Cook the other side also for two minutes. By now both side of cutlets should be brownish.
  • The cutlets will be on soft. Do not cover them once they are done.
  • Take then on a plate serve them hot with chutney/ketchup or if you want to store let them cool without covering before storing.

Cutlets served with Tomato Ketchup
MY favorite breakfast is grilled sandwich (Call it a taco) made by palcing these cutlets between two folds of chapati, grilling it and pairing it with homemade humus or coriander-mint chutney.

  • Do not overcook beetroot and potatoes else the cutlets mixture will become too wet and gooey, resulting not so firm cutlets.
  • Dry ginger gives good flavor and absorbs moisture thus is essential to be added.
  • Red chilies powder spoils the flavor so avoid it.
  • All chopped ingredients should be chopped finely , big pieces of chilies, garlic are very unsavory in soft cutlets.
  • Adjust the flame according to your cooking equipment, that is pan and gas stove/hot plate.
Suggested Variations:
  • I am a big fan of garlic and ginger thus I have added chopped ginger also, if you wish you can avoid chopped ginger.
  • The cutlets after being coated with roasted sesame seeds can be coated in egg white, then with all purpose flour and deep fried.
  • To a cup of all-purpose flour add salt and make batter using soda. The batter should be thick but of flowing consistency. Dip each sesame coated raw cutlets and deep fry them. I prefer my cutlets pan fried with as little oil as possible, this is simply to keep them on healthier side.
  • Butter can replace olive oil. It certainly adds a wonderful flavor to the cutlets.

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