Name: Beetroot Cutlets recipe by Subashini Murali at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: 2 medium size betroot shredded; 2 potatoes boiled; 1 onion chopped; 1 green chilli chopped; Coriander chopped; 1 tsp Chilli Powder; 1/ 2 tsp fennel seeds crushed; 1/2 tsp dry mango powder; 1/2 cup bread crumbs; 1 tsp Ginger Garlic paste; 1/2 tsp garam masala; Salt to taste; 1 tbsp All Purpose Flour; 1 tbsp Corn Flour; Water as needed; Bread crumbs as needed; Oil for shallow frying

Ingredients Serving: 5

2 medium size betroot shredded
2 potatoes boiled
1 onion chopped
1 green chilli chopped
Coriander chopped
1 tsp Chilli Powder
1/ 2 tsp fennel seeds crushed
1/2 tsp dry mango powder
1/2 cup bread crumbs
1 tsp Ginger Garlic paste
1/2 tsp garam masala
Salt to taste
1 tbsp All Purpose Flour
1 tbsp Corn Flour
Water as needed
Bread crumbs as needed
Oil for shallow frying

Instructions

Heat oil in pan put chopped onions saute till it turns soft.
Add shredded beetroot and saute till the water evaporates.
Now add green chillies, chilli powder , ginger garlic paste , garam masala ,dry mango powder, crushed fennel and salt and mix well.
Add mashed potatoes, chopped coriander and mix well.
Switch off the flame and let it cool.
In a bowl, put All purpose flour, corn flour and add sufficient water to make slurry.
Take a small portion of the prepared mixture and flatten it to cutlet shape.
Dip it in the slurry and cover it with bread crumbs. Do the same with the remaing mix.
Heat the oil in pan and shallow fry the cutlets both sides till it turns crisp and golden.
Once done remove on a paper towel.
Serve hot with tomato ketchup.

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