Beetroot cutlets

#myrecipe

By Radha Nelanti

Mar, 16th

554

Servings

2 persons

Cook Time

3 minutes

Ingredients

13 - 15

Ingredients

Beetroot
Potato
Amchur powder
Red chilli powder
Pepper powder
Corinader powder
Onion
Corinader
Ginger garlic paste
Green chillies
Salt
Oil
Cheese
Corn starch
Bread crumbs

Instructions

In a bowl, combine all the ingredients. Mix well and form a smooth dough. Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes. Heat 2-3 drops of oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip.

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