Beetroot Cutlets
These beetroot cutlets are made with cooked beets, semolina flour (or breadcrumbs), eggs, and a few simple seasonings. Serve them as an appetizer with dipping sauce, a fun side dish, or even as a vegetarian burger patty.
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 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 the chopped beets and onions for about 1 minute, or until finely shredded.
- In a large bowl, combine grated beets and onion, eggs, semolina flour, salt, and your choice of spices. Let sit for 5 minutes to let the semolina thicken the mixture.
- Heat olive oil in a frying pan over medium heat. Scoop a spoonful of the mixture and form into a ball, then flatten gently into a patty.
- Place patties in the hot oil and cook for 3 minutes on one side until crispy and golden over medium heat. Flip, cover, and cook for another 2–3 minutes on lower heat until cooked through (internal temp 165°F).
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.
- 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!