Beetroot Cutlets

Cutlets are one of the favorite evening snack for everyone in the family. Cutlets are the best way to hide different veggies inside a tasty patty. Kids love them. There are different versions of cutlets. We make vegetable cutlets, Chicken Cutlets, Fish cutlets and sprouts cutlets too. This is an easy snack to make for guests. I make them for my guests. Its their request that this should come on my blog.

BEETROOT CUTLETS

INGREDIENTS

Beetroot - 400g
Potato - 350g
Onion - 1 cup finely chopped
Ginger garlic paste - 1 1/2 tsp
Coriander Leaves - 2 tbsp
Green Chilly - 2 finely chopped
Egg white - of 1 egg
Salt - 1 1/4 tsp or to taste
Kashmiri Chilli Powder - 1 tsp
Meat Masala / Vegetable Masala - 3 tsp
Bread Crumbs - as required to coat the cutlets
Oil - for deep frying and sauteing

METHOD
Wash the potato and beetroot well. Pressure cook them (with enough water so that it sinks) till soft.
Heat 2 tbsp oil in a kadai. Add in the ginger garlic paste. Stir well.
Add in the onions and green chilly.
When slightly brown add in the chilly powder and meat /vegetable masala.
Saute for a minute.
Add salt.
Peel the beetroot and potato.
Mash the potatoes.
Chop the beetroot roughly and pulse it in a chopper or mixie.
Add the mashed beetroot and potato to the masala in the kadai.
Saute till it becomes dry.
Transfer to a bowl. Add in the coriander leaves. Mix well. Add salt if required.
If the mix is still not tight add in little bread crumbs.
Take a small portion (size of a table tennis ball) in your palm. Roll it into a ball.
Dip it in the egg white / oil so that it coats well on all sides.
Take bread crumbs in a small plate.
Press this cutlet ball in the bread crumbs. Pat to coat evenly on both sides. Place it on a plate.
This way repeat till the masala is over.
Deep fry the cutlets.
For healthier version shallow fry it. Heat oil in a wide pan with sides.
Place the cutlets around the pan on the sides. Avoid keeping in the center. It may get burnt easily.
Flip it when it turns golden brown.
Serve it hot with homemade tomato ketchup and tea.

Tips:
1)I usually make excess bread crumbs and keep in the freezer. This way I don't have to waste time making it the day I make cutlets. You can also use store bought bread crumbs. There are 2 ways to make it at home. One is to tear the bread into pieces, toast and then powder it in a dry mixie / food processor. Else place the bread in the freezer for an hour and then powder it. You can use rusk too but it will be sweet. Bread crumbs are softer.
2) Vegetarians can use oil to coat the cutlets or just dab some water on the cutlets and then coat the cutlets with breadcrumbs.
3) You can shallow fry/ grill for a healthier version. In case you are running out of time then deep fry the cutlets.
4) The amount of bread crumbs depends on the cooked potato and beetroot. If there is more water content in the masala then you need to add more crumbs to tighten the mix else the cutlet will break while cooking.
5) The time taken to cook the beetroot depends on its size. Pressure cook till you hear 4 whistles. When the pressure is gone insert a skewer in the beetroot to check if it is cooked. Else cook again till you hear 2 whistles.  
6) This is a medium spicy cutlet. Increase or decrease the spice level as per your choice.