Ingredients Beetroot-Sweet Potato-Sesame Cutlets:
| 2 medium-sized beetroot, grated |
| 2 medium-sized sweet potatoes, boiled and mashed |
| 3 tablespoons sesame seeds |
| 3 cloves of garlic, minced |
| 2 tablespoons lemon juice |
| 1 teaspoon cumin powder |
| 1 teaspoon coriander powder |
| 1/2 teaspoon red chili powder (adjust to taste) |
| Salt to taste |
| 2 tablespoons olive oil (for cooking) |
Method for Cooking Beetroot-Sweet Potato-Sesame Cutlets:
- In a large mixing bowl, combine the grated beetroot, mashed sweet potatoes, minced garlic, sesame seeds, lemon juice, cumin powder, coriander powder, red chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
- Shape the mixture into small round patties or cutlets. Ensure they are of uniform size for even cooking.
- Heat olive oil in a stainless steel frying pan or skillet over medium heat.
- Place the cutlets gently in the pan, making sure not to overcrowd. Cook them in batches if necessary.
- Cook the cutlets for 3-4 minutes on each side or until they turn golden brown and crispy.
- Once cooked, transfer the cutlets to a paper towel-lined plate to absorb any excess oil.
- Serve the Beetroot-Sweet Potato-Sesame Cutlets hot as an appetizer or a light meal. They can be enjoyed on their own or served with a dipping sauce of your choice.
These delicious cutlets combine the earthiness of beetroot and sweet potatoes with the nutty flavor of sesame seeds. The addition of lemon juice and garlic adds a tangy and aromatic element to the dish. Enjoy these nutritious and flavorful cutlets as a wholesome snack or a delightful addition to your meal.
