Beet and Potato Cutlet/Burger

Name: Beet and Potato Cutlet/Burger
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1 medium beet; 1 medium potato; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 1/2 teaspoon salt or to taste; 1/2 teaspoon black pepper; 1 teaspoon coriander powder; 1/2 cup bread crumbs; 1 Tablespoon gram flour

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2
Calories
207 kcal
Course
Main Course
Cuisine
American, Vegan

Beet and Potato Cutlet/Burger

Danielle Hudson

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This Beet and Potato Cutlet/Burger recipe is quick and easy to make and a great way to get beets into your everyday meals.

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Ingredients

Servings

1 medium beet
1 medium potato
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1 teaspoon coriander powder
1/2 cup bread crumbs
1 Tablespoon gram flour besan

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Instructions

Peel the beet and potato and chop them up.
Pressure cook them with little water(1/2 cup). Or cook the until they soften in a covered pan.
Drain the water.
Mash the beet and potato nicely.
Add salt,pepper. coriander powder, ginger garlic paste and mix well.
The mixture might be a bit squishy, so add half the bread crumbs. you can also use coarsely blended quick cooking oats, to get a less sticky mix.
In a shallow bowl, mix 2-3 Tablespoons of water with the gram flour and make thin paste.
Make flat balls of the beet potato mixture. Dip each ball in the gram flour paste to coat well on all sides and dip the flat ball in the bread crumbs.
Shallow fry the cutlets/burgers 5 minutes on each side.
Serve hot with cilantro chutney or between bread slices with favorite dressing!

Notes

Nutritional values are based on one serving

Nutrition Information

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Calories 207kcal (10%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 1g (2%) Sodium 389mg (16%) Potassium 657mg (19%) Fiber 5g (20%) Sugar 4g (8%) Vitamin C 14.9mg (17%) Calcium 88mg (9%) Iron 5.3mg (29%)