Beetroot and vegetable 'chops'

Beetroot and vegetable 'chops'

By
From
Spice Kitchen
Serves
4
Makes
8-10
Photographer
Jana Liebenstein

These crispy, breadcrumb-coated, soft, beetrooty patties have the crunch of peanuts and the firm, sweet bite of sultanas. They are a must at a Bengali wedding. Imagine the wedding guests at long tables, eating off banana leaves, the waiters bearing baskets of freshly cooked beetroot ‘chops’. A chef once shared his secret ingredient for this dish with me: he used beer instead of milk for the coating! Serve as a cocktail snack or as part of an Indian meal.

Ingredients

Quantity Ingredient
1 small beetroot, peeled and quartered
1 potato, peeled and quartered
2 carrots, peeled and thickly sliced
60g shelled fresh or frozen peas
2 tablespoons unsalted raw peanuts
2 tablespoons sultanas
1 green chilli, chopped
1 tablespoon Garam masala
1/2-1 teaspoon salt, or to taste
75g plain
2 large eggs
125ml milk or beer
75g dry or fresh breadcrumbs, (see note)
vegetable or canola oil, for deep-frying

Method

  1. Put the beetroot in a small saucepan of boiling salted water and cook over a medium heat for 20 minutes, or until cooked through. Drain well, then roughly mash. Meanwhile, put the potato and carrot in a medium saucepan of boiling salted water and cook over a medium heat for 8 minutes. Add the peas, bring back to a boil and cook for 2 minutes. Drain well, then roughly mash.
  2. Put the mashed beetroot, potato, carrot and peas in a large bowl. Stir in the peanuts, sultanas, chilli, garam masala and salt and mix together thoroughly. With your hands, shape the mixture into egg-shaped ovals. (You should make 8–10 with this amount of mixture.)
  3. Put the flour on a large plate. Lightly beat the eggs with the milk or beer in a shallow bowl. Put the breadcrumbs on a separate large plate.
  4. Roll each patty in the flour to lightly coat. Dip the floured patties in the egg and milk or beer mixture to cover completely. Allow any excess to drip off before rolling each patty in the breadcrumbs, pressing down firmly to make sure they are well coated.
  5. Heat the oil in a wok or deep-fryer to 180°C. Deep-fry a few of the patties at a time for about 4 minutes, or until golden brown. Drain on kitchen towels and serve hot.

Note

  • Dried breadcrumbs are usually used for coating the patties, but fresh breadcrumbs give a crunchier texture.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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