1 cup McCain Diced Beetroot
½ cup McCain Diced Potato
2 tsp mustard seeds
2 tsp crushed garlic
Curry leaves (approx. 10 leaves)
1 green chilli - chopped
3 tblsp oil
1 cup bread crumbs
Handful chopped coriander
A few leaves of chopped mint
1 tsp chaat masala
1 tsp cumin powder
1 tsp garam masala
1 and ½ tsp salt
½ tsp ground green chillies
2 Tblsp lemon juice
1 cup flour
1 and ¼ cup water
1-2 cups breadcrumbs
Oil for frying
Prep Time: 10 -12 minutes
Cooking Time: 40 - 45 minutes
Servings: 18 cutlets
- Take ½ cup of the McCain Diced Potato (heated according to instructions) . Mash and place into a mixing bowl.
- Boil/ Steam 1 cup of McCain Diced Beetroot until soft enough to roughly mash.
Decant excess water if any and combine with the Beetroot into the mash potato.
- In a pan, fry together the mustard seeds, garlic, curry leaves and green chilli in the oil. Once the seeds begin to pop and the garlic browns lightly, add the fried ingredients into the beetroot and potato.
- Add in the remaining ingredients and spices and mix together. The mixture should be soft but well combined.
Its best at this point to use your hand to combine. Take small amounts, roll into a ball and flatten into a cutlet. Place onto a platter or tray. Once you have used up all the beetroot mixture and formed your cutlets, place the tray into the fridge for 20 min.
- When ready to fry:
Mix together the flour and water to form a runny mixture. Dip each cutlet into the flour mixture and immediately into breadcrumbs.
- Fry cutlets in oil, in a shallow non-stick frying pan on medium to high heat.
Allow cutlets to brown on one side, turn over and brown on the other side.
Remove from oil and drain on a paper towel.
- Serve with a mint chutney dip and some plain yoghurt.
- For a healthier alternative, drizzle some olive oil over cutlets and bake or air fry until crisp.
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Variations, Hints and Tips
Give your cutlets 20 min in the fridge to chill before frying.