Beetroot Cutlets
Healthy and delicious beetroot cutlets come together in no time with only a few ingredients. Great as a side dish, snack or even as a burger patty, these tasty cutlets are next on your list to try.
Equipment
- 1 food processor or box grater
- 1 mixing bowl
- 1 set of measuring spoons
- 1 spatula
- 1 frying pan with lid non stick
Ingredients
- 3 small cooked beets (coarsely chopped) 300 grams or 2 cups chopped
- ¼ small onion
- 1 egg
- 6-7 Tablespoon semolina flour
- ¼ teaspoon salt or more by taste
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil or more as needed for frying
Instructions
- Using a food processor, grate chopped beets and onions for about one minutes or until finely grated.
- In a mixing bowl, add grated beets and onions, eggs, semolina flour, salt and spices. Let it sit for about 5 minutes until semolina flour thickens.
- Preheat olive oil in a frying pan over medium heat. Using a spoon, scoop the beet mix and form a bowl with your hands. Carefully place the bowl onto a hot frying pan and flatten it gently with the spatula to form a cutlet. Repeat with the rest of the mix.
- Fry on one side for two minutes or until crisp on medium heat. Flip the cutlets, cover the pan and cook on low heat for another 2-3 minutes or until internal temperature reaches 145°F. Enjoy hot or chilled!
Notes
- the recipe yields 8 medium cutlets.
- use box grater instead of food processor to shred the vegetables.
- add more salt and spices if needed. I do not add a lot, because we love the earthy taste of beets.
- do not be tempted to add more flour. Semolina flour thickens and absorbs moisture.
- the mix supposed to be little runny, like a very thick pancakes dough.
Nutrition
Serving: 2cutletsCalories: 237kcalCarbohydrates: 39.7gProtein: 6.4gFat: 4.6gSodium: 171.1mg
Tried this recipe?Let us know how it was!