Skip to main content

Beetroot Mushroom Cutlet



Beetroot Mushroom Cutlet

Today's recipe is a quick and delicious snack/appetizer....the good old favorite, vegetable cutlet with a twist. Cutlets are everyone's favorite and you get it everywhere in India.My  family enjoys vegetable cutlet,just as much as the love meat cutlet. Beetroot mushroom cutlet is one of our favorites. It has the beautiful color and the earthy sweetness of beetroot,the mild meaty taste of mushrooms and  aromatic spices. It is delectable and I am sure even non-vegetarians will find this interesting. Serve this with ketchep or with mint chutney and enjoy with a cup of tea.

Ingredients

Beetroot- 2 medium
Mushroom cleaned and chopped- 1 1/2 cup
Potato- 1 large
Onion- 1 meduim
Ginger-garlic paste- 1 1/3 tsp

Turmeric powder-a pinch
Chilly powder- 1/3 tsp
( according to spiciness you like)
Pepper powder-1/3 tsp
Garam masala-1/2 tsp
Coriander leaves chopped-a handful
lemon juice- 1/2 lemon
salt to taste
Egg white-2
Bread crumbs- 1 cup


 

Cook potato with the skin on,peel and mash and keep aside. Grate beet root or just pulse in a food processor and keep aside. Similarly clean and finely chop mushrooms

Heat one tsp of oil in pan and add onions and saute till onions are soft and changes color. Add ginger garlic paste and saute till the raw flavor disappears.
Add the grated beets and stir fry in medium high flame for about two to three minute. Next add the chopped mushroom and continue to fry. Continue sauteing till all the water from mushrooms evaporates.
Add the dry masala and the crumbled potatoes fry for one more minute and switch off the flame. Add chopped coriander leaves, salt and lemon juice. Combine every thing and make small balls. Flatten on your palm into patties.
In a separate bowl beat egg white till light and fluffy. Spread bread crumbs on a plate.Take each patties and dip in egg whites and then roll on the bread mixture and coat it evenly. Drop patties in hot oil and fry or shallow fry till both sides are evenly brown. Serve with tea.

Try this..
Hope you will all enjoy..


Comments

  1. nice new combo of carbs and proteins..

    ReplyDelete
  2. what an innovation to the usual veg cutlets :) they looks so yum with a surprise color inside.. scrumptious

    ReplyDelete
  3. Perfectly made & very tempting!! I loved the crispy looking crust!!

    ReplyDelete
  4. Lovely pictures and very tempting! Beautifully made cutlets..

    ReplyDelete
  5. lovely... beautifully made cutlets, very tempting!

    ReplyDelete
  6. Crispy cutlet, beautifully made, adding mushroom sounds truly very interesting.

    ReplyDelete
  7. Super combo...I love this...Kandittu ippom indakkan thonnunu...

    ReplyDelete
  8. Very beautiful..looks perfect..

    ReplyDelete
  9. Lovely cutlet with perfect shape...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  10. looks like a perfect combo. never had this cutlet before. sure would love to give it a try. too tempting Suja...adipoly.

    ReplyDelete
  11. Very interesting impressive combo there Suja..The cutlets have come out perfect and they look crispy..makes me hungry.

    ReplyDelete
  12. Very interesting impressive combo there Suja..The cutlets have come out perfect and they look crispy..makes me hungry.

    ReplyDelete
  13. This is new to me...looks delicious..will try soon.

    ReplyDelete
  14. Beets and mushroom? Sounds like a yum-o combination!!

    ReplyDelete
  15. Love the combination ..looks yum

    ReplyDelete
  16. The cutlets look too Good ...Like the idea of combining beets and Mushroom

    ReplyDelete
  17. wow very tempting snack,perfectly made...

    ReplyDelete
  18. hi suja, thanks for sharing this wonderful recipe- the color is awesome too. bookmarked with thanks. have a nice day

    ReplyDelete
  19. drooling here...super yummy cutlet....lovely combo too...

    ReplyDelete
  20. looks yummy...great combo

    www.spicyaffair.blogspot.com

    ReplyDelete
  21. Very tempting crispy cutlets,nicely captured...

    ReplyDelete
  22. These cutlets look great Suja, using mushrooms for cutlet is an awesome idea.loved them

    ReplyDelete
  23. looking very tempting

    ReplyDelete
  24. woww.... it's tempting !!!

    ReplyDelete
  25. woww.... it's tempting !!!

    ReplyDelete

Post a Comment

Popular Posts

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe. Ingredients Shredded Coconut- 2 cups Sweet Condensed milk- 1 cup Milk- 1/2 cup Sugar - if you need extra sweetness Cardamon powder- 1/2 tsp Ghee- 2 tsp Cashew nuts chopped- 2 tsp Sweetened coconut powder- 1/4 cup Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handl...

Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.  Brinjal/eggplant  is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.     I...