Who can resist a good cutlet? Fed up of eating your regular veggies then just turn it into a cutlet & watch the veggies disappear. Adding beetroot to your cutlets make them look so beautiful, colorful & pleasing to the eye. These veggie cutlets are so full of vitamins. With the inclusion of beetroot & a touch of sesame seeds make them unique & special!
They are great for breakfast, wonderful as a mid morning snack & enjoyable at lunch, evening tea or dinner. Serve them at a party as mini snacks or in burger buns or just enjoy them plain with your favorite chutney or dip.
They look gorgeous on a buffet table too. They are so quick, easy to prepare & above all very healthy. They stay well in the fridge so you can mould them & store in batches & fry them even at short notice. They are good to serve at potluck, kitty parties or even at a get together with friends. You can even relish them while you watch matches on the television. Make large or mini cutlets; they are excellent both ways. It is a great any time snack for children too.
I love these cutlets & prepare them quite often for lunch boxes as well. Thought of sharing my version with you, so that you too could share my happiness… Enjoy 😀
- 3 med. Potatoes (boiled, peeled & lightly mashed without lumps)
- ½ cup fresh Green peas (boiled till just tender)
- ¼ fresh Sweet Corn (boiled till tender)
- 1 fresh Carrot (peeled & grated)
- 1 fresh boiled Beetroot (grated)
- 2 Bread Slices (only soft centres lightly moistened with water)
- 2 fresh Green Chillies (finely minced)
- 1 tsp. fresh Garlic paste
- ½ tsp. fresh Ginger paste
- ¼ tsp. Red Chilli pwd.
- A pinch of Sugar (optional)
- A pinch of Chaat Masala (optional)
- 1 tsp. Garam Masala pwd.
- ¼ tsp. roasted Cumin pwd. (Jeera pwd.)
- A handful of freshly chopped coriander
- 1 tbsp. fresh Lime Juice
- Salt to taste
- Oil for pan frying
First fry the ginger-garlic paste with 2 tsps.oil on low heat for a few seconds or till the rawness disappears & then add it to the below mentioned cutlet mixture.
In a sufficiently large bowl, mix together the above mentioned ingredients. Keep aside for about 20 mins. Shape into cutlets… round, oval, or whatever shape you desire.
To dip & roll the prepared cutlets :
Prepare the dipping solution by mixing ¼ cup water with about 2 tsps. cornflour in a bowl. Keep stirring the mixture from time to time. .
Prepare the dry rolling mixture by mixing together ½ cup of bread crumbs with a tsp. cornflour & about 3 tsps of sesame seeds.
First, lightly & very briefly dip each cutlet in the prepared cornflour mixture & then roll
in the dry mixture; make sure you cover all sides & the sesame seeds should coat the cutlet.
Prepare all cutlets in this way & place on a plate or tray.
Chill the cutlets in the fridge for about 20 mins.
Pan fry the cutlets on a non stick pan till lightly crisp & brown.
Place on a serving tray lined with absorbent tissue paper.
Serve fresh & piping hot with your favorite chutney or sauce/ketchup or dipping sauce.