The first time I tried beetroot patties were of course in a burger. It was in Grammar Room and then more recently at Reve, which happens to be one of the best burger places in town! Since the lockdown has begun, I have been vegetarian, and the beetroot patties were a meaty respite. You will not believe how amazing this healthy vegetable can turn out to be.
Ingredients for Beetroot Patties (makes 16 3-inch patties)
- Beetroot – 4, medium-sized
- Potatoes – 3, medium-sized
- Onion – 1, medium-sized, finely chopped
- Garlic cloves – 5, chopped
- Coriander – handful, chopped
- Cornflour – 1 tbsp
- Semolina/ Sooji – 4 tbsp
- Red chilli powder – 2 tsp
- Dry mango/ amchur powder – 3 tsp
- Salt – to taste
- Oil – to shallow fry
Since beetroot is inherently sweet, you might want to adjust the chilli and amchur powder as per you taste. This one is mild, and not overtly spicy.
Method
- Wash and peel the beetroot and potatoes. Chop them roughly, add 2 cups of water and cook in a pressure cooker for 5 whistles. Let the steam release on its own. Drain and let them cool down.
- In the meantime, heat a pan and dry roast the semolina for about 5-7 minutes until fragrant. Remove and set aside to cool.
- Grate the beetroot after it has cooled down. Mash in the potatoes, add the onions and mix well together. Add the chopped coriander and mix, it will start coming together now.
- Season with the spices and mix well. Add the cornflour and mix together.
- Take a handful of the mixture, shape into a ball and press down. Coat with the semolina. Repeat and chill the patties for 30 minutes to set.
- Heat oil in a pan, and fry the beetroot patties for 2-3 minutes on each side until crispy.
Chomp on inside a burger or with mint chutney!
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