BEETROOT-CARROT CUTLET/ A TASTY EVENING SNACK/STARTER

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BEETROOT-CARROT CUTLET

These BEETROOT-CARROT CUTLETS are healthy and guilt-free snacks are small pleasures for the evening hunger pangs. These appetizers fulfil your requirements when you crave to eat something light between two meals.

It has been long since my kids used to demand something to eat every evening after school or during their vacations. A long time has passed since then..and these days my children are home during quarantine period…working.. Before this period, they used to reach home from the office at dinner time..so found no time for the evening snacks. But these never-ending and dull evenings at home… When they crave for something different every evening… So I tried yesterday these colourful and tasty snacks with boiled potatoes, beetroot and carrots. Corn kernels were boiled and ground to use as the binding agent. Some whole kernels added the beauty to this awesome cutlets

Prep time – 20 min
Resting time – 20 min
Cook time – 10 min
Total time – 50 min
Course – Evening snack/ Starter/ Hi-Tea
Cuisine – Indian
Author – Bharti Dhawan


INGREDIENTS REQUIRED

•  Boiled and peeled potatoes – 5-6 – 250 gms
•  Beetroot – 1 no medium (grated)
•  Carrots – 2 nos. small or 1 medium-sized (grated)
•  Corn kernels – 1 cup (boiled)
•  Finely chopped green chillies – 1 tsp
•  Finely chopped coriander leaves – 1 tbsp
•  Ginger – 1 tsp (grated or finely chopped)
•  Salt – 2 tsp
•  Red chilly powder – 1 tsp
•  Roasted jeera/cumin powder
•  Aamchoo/dry mango powder
•  Cumin seeds/jeera – 1 tsp
•  Oil for pan-frying – 3-4 tbsp

DIRECTIONS

1- Firstly, grind a half cup of boiled corn kernels to a fine paste. Another half cup of whole corns will be added in the mix

2- Mash or grate boiled potatoes and add all the ingredients except oil

3- Mix well with hands so that everything is incorporated well

4- Divide into equal portions. Make walnut-sized balls and flatten a little between palms. When done, refrigerate for 15 minutes to set

5- Heat oil in a frying pan and pan-fry them both sides at low-medium heat until they get the golden colour

6- Serve the yummy snack with chutneys or dips


NOTES

1- As beetroot and the carrot have a sweet note, you can adjust the quantity of green chillies and aamchoor/dry mango powder by increasing their quantity

2- You can coat the cutlets with bread crumbs to make them crispier

3- I have used ground corn paste to bind the cutlets, you can add rice or corn flour for binding them

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