Vegetable cutlets with carrots and beets

Vegetable Cutlets with Carrots and Beets are nutritious, flavorful, and perfect for a healthy snack or meal. These crispy cutlets combine the earthy flavors of beets and carrots, along with spices for a delicious and colorful dish. Here’s a simple recipe to make them:

Vegetable Cutlets with Carrots and Beets

Ingredients:

• 2 medium beets, grated
• 2 medium carrots, grated
• 1 large potato, boiled and mashed
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1-2 green chilies, finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala (optional)
• Salt and pepper, to taste
• ½ cup breadcrumbs (or crushed oats)
• 2 tablespoons chickpea flour (or all-purpose flour) for binding
• 2-3 tablespoons oil for shallow frying

Instructions:

1. Prepare the Vegetables:

   • Grate the beets and carrots using a box grater or food processor. Squeeze out excess moisture from the grated vegetables using a kitchen towel or by pressing them gently.

2. Mix the Ingredients:

   • In a large bowl, combine the grated beets, carrots, mashed potato, chopped onion, garlic, ginger, green chilies (if using), and fresh cilantro.
   • Add cumin powder, coriander powder, garam masala, salt, and pepper. Mix everything well.

3. Form the Mixture:

   • Add breadcrumbs (or crushed oats) and chickpea flour to the mixture. This helps in binding the cutlets and making them hold their shape.
   • Mix until the ingredients are well incorporated and form a dough-like consistency.

4. Shape the Cutlets:

   • Divide the mixture into small portions and shape them into round or oval cutlets (patties) with your hands. You can make them thick or thin, as preferred.

5. Cook the Cutlets:

   • Heat 2-3 tablespoons of oil in a non-stick pan over medium heat.
   • Place the cutlets in the pan and shallow-fry them for 4-5 minutes on each side, until they are golden brown and crispy. Fry in batches if necessary, and add more oil if needed.

6. Serve:

   • Once cooked, drain the cutlets on paper towels to remove excess oil.
   • Serve hot with green chutney, ketchup, or yogurt for dipping.

Optional Variations:

• Add grains: You can add cooked quinoa or bulgur wheat to the mixture for extra texture and nutrition.
• Stuffed cutlets: Add a filling of crumbled paneer or mashed peas in the center of each cutlet for added flavor.

These vegetable cutlets are great for a snack, light lunch, or even as an appetizer!