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Beet and Potato Cutlet/Burger
This Beet and Potato Cutlet/Burger recipe is quick and easy to make and a great way to get beets into your everyday meals.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
2
Calories:
207 kcal
Course:
Main Course
Cuisine:
American, Vegan
Ingredients
- 1 beet medium
- 1 potato medium
- 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
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!
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
1g
(2%)
Sodium
389mg
(16%)
Potassium
657mg
(14%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin C
14.9mg
(17%)
Calcium
88mg
(9%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Sodium | 389mg | 16% |
| Potassium | 657mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 88mg | 9% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.