Crispy cutlets prepared primarily out of beetroot, carrots, soya and healthy binding agents.
I have been preparing cutlets with all sorts of veg combinations since long. This one in particular is my favorite as it converts beetroots to something dearly edible. I have rarely seen a kid wanting to eat beetroots by choice. But thankfully, carrots and potatoes are quite palatable to them. That’s where the trick of combining these nutritious tubers came into being.
I used to add beetroots, carrots and potatoes to it, and one thing it was lacking was a protein element. Thanks to one of my dear friends (also a doctor mummy) who suggested me to add soya granules to cutlets. I did just that to this recipe, and the cutlets came out so well. They are now wholesome, and can serve as complete little meal in itself. Kids just love them at any time of the day.
Beetroots are a rich source of iron, rare phytonutrients, Vit A, B4/5/6, C, E, K, thiamin and folates. Carrots compliment it with Vit B1 and 2 and b-carotene. Potatoes provide starch, potassium and sodium. Soya furnishes high quality protein in addition to various minerals. Oats used for binding is again a super-food that makes the whole dish more nutritious. So let’s begin!
- Beetroot- 1 cup grated
- Carrots- 1 cup grated
- Soya granules- ½ cup
- Potatoes- ½ cup boiled
- Oats- approx ½ cup powdered
- Onions- ¼ cup finely chopped
- Fresh coriander leaves- a handful finely chopped
- Ginger paste- 1 tsp
- Cumin seeds- 1 tsp
- Coriander powder- 1 tsp
- Garam Masala- 1 tsp
- Chaat masala- 1 tsp
- Salt- as per taste
- Pepper- ½ tsp
- Green chilly paste- as per taste optional
- Red chilly powder- as per taste optional
- Bread crumbs- approx ½ cup optional
- Oil- 2-3 tsp more, if you choose to deep fry
Grate beetroots and carrots; peel and mash boiled potatoes and keep aside.
Cook soya granules in sufficient water (approx. 10 min), strain, squeeze and keep aside.
Heat a tsp of oil in a pan and add cumin seeds and let them crackle.
Add onions and sauté for a minute.
Add ginger paste and green chilly paste (optional), and cook until its raw smell goes off.
Add beetroot and carrots and cook until they release moisture become somewhat dried.
To this now add soya granules, potatoes and mix well until they are well combined.
Season with salt, pepper and other spices as per your taste, and switch off the flame.
Let the mixture cool and then add coriander leaves and oats powder to bind the mixture well.
10. Pinch out the mixture and form cutlets of your desired shape.
11. Roll them over the bread crumbs and either airfry them, shallow fry or deep fry- your choice! You may also bake them in a preheated oven 200 deg C for 10-12 min until they turn golden brown.
12. Serve hot as it is, or as accompaniment to burger buns.
13. Enjoy with ketchup or chutney.
The amount of oats flour used to bind the mixture may vary in accordance to the moisture in your mixture. Use your own judgment to increase or decrease the amount.