Have you tried these super healthy power packed patties/cutlets yet?
This is one of my favourite snack time or patty recipes. Extremely fond of beetroot I love making these cutlets and eating them in various combinations.
These cutlets are filled with vegetables and power packed with nutrients.
Beetroot cutlets are the best snack recipe as it’s very simple to prepare and can be served anytime of the day. Have it with ketchup, chutney or schezwan it’s super tasty!!
It is an excellent idea for a vegan and vegetable burger. It can be either shallow fried, fried or baked as per preference.
They are made with mashed potatoes, carrots , beets and peas. This gorgeous blend along with the spices and the bread crumb crisp makes it look perfect and is a delicious appetizer.
This is by far the easiest way to make my kids eat their veggies. They love the beautiful colour and keep guessing the secret elements.
Cutlets take me back to my childhood days when we travelled within the country a lot by trains. Indian railways have food for sale in their pantry and cutlets was one of their popular menus. After trying these cutlets we had loved the idea but not the preparation behind it. It was super oily and I don’t know the hygiene. My mom started making them at home. She made customised cutlets and served them in various meals in various forms. We loved to hog them.
She gave us our morning breakfast or sandwiched them between bread and dips for us to go to lunch or served them as dinner appetizers. They were a super hit then and even now.
We all love the variations it has.
The most favourite part is they are so easy to prepare. By the time my potatoes boil I chop /shred all my veggies in my food pro, dump them together , give them a dash of spices and bring them together to roll these patties. So very interesting. Moreover, these cutlets can be refrigerated for about a week or freezed and used as and when required for about a month.
All I need to do is pop them out of the freezer and crisp them a bit on my skillet/ panini press.
Traditionally these cutlets are a combination of Beetroot, carrots, peas, potatoes and some bread crumbs for binding. But you can vary them by adding cauliflower, cabbage and any other veggies you like.Vegans can substitute bread with cornmeal, cornflour or semolina. I even used powdered oats at times when I ran out of ingredients.
The trick is not to overcook the peas and potatoes. They must not contain a lot of water and must be cooked only to get smashed easily with hand or smasher. They must be mushy and help bind the dough.
This recipe is my mom’s recipe and would like to share it with you all.
It’s a great source of energy and is power packed with carbohydrates, protein and vitamins.
Let’s check this recipe.
|Cuisine||World wide (Indian style)||Course||Appetizer|
1 grated beetroot
2 grated carrots
1 cup boiled green peas (fresh or frozen)
2 medium sized boiled potatoes
1 tablespoon ginger garlic paste
1 teaspoon green chilli paste
1/2 cup bread crumbs/powdered oats
1/2 cup semolina/corn meal, cornflour
1/2 cup finely grind flattened rice/poha
1. Mix all the ingredients to make a dough. No water please. Make a soft dough.
2. The vegetables in the dough have enough water to bind together.
3. If the dough is too sticky or watery, add breadcrumbs to thicken it.
4. Now roll small balls and flatten the patties about less than 1/2 a inch.
5. Roll them on bread crumbs again and set aside.
If cooking the patties on a pan:
1. Brush the pan with a little oil and place the patties on it on medium flame for about 10 minutes and flip and cook again with oil.
2. You can even shallow fry or deep fry them.
If using oven:
1. Line up all the patties with about a cm distance next to each other.
2. Brush the patties with oil.
3. Bake them at 350° for 25 min and flip it over to make it crisp on the other side.
These patties are ready when brown on both sides. They taste super yummy.
Enjoy them with your favorite dip , ketchup, or coriander chutney.
You can even use them as your meatless patties for your burger.
Beetroot is an excellent source of magnesium, potassium and iron.
Carrots and peas are low in Saturated Fat and Cholesterol. It is also a good source of Protein, Niacin, Folate and Iron, and a very good source of Dietary Fiber.
They are packed with carbohydrates and a great food.
Vegans try these you will love it!