Mini beetroot cakes with radish and yogurt ‘chutney’

Mini beetroot cakes with radish and yogurt ‘chutney’

Anjum's Indian Vegetarian Feast
Emma Lee

In these wonderful little cakes, the beetroot is absolutely delicious and surprises everyone who tries them. I often serve them with this Kashmiri-inspired radish and yogurt ‘chutney’. I very rarely use a microwave but, when it comes to cooking potatoes in a hurry without them absorbing too much moisture, it’s the ideal method.


Quantity Ingredient

For the beetroot cakes

Quantity Ingredient
3 tablespoons vegetable oil
1 small red onion, chopped
2 rounded teaspoons root ginger, peeled and grated
2 garlic cloves, peeled and grated
250g small-ish raw beetroot, peeled
1/2-3/4 teaspoon garam masala, or to taste
good pinch cumin or caraway seeds
1/4 teaspoon chilli powder, or to taste, plus a little more to serve
salt, to taste
2 potatoes, cooked and peeled

For the radish and yogurt ‘chutney’

Quantity Ingredient
3 large radishes, coarsely grated
90g greek yogurt
60g creme fraiche
2 tablespoons coriander leaves, finely chopped
1 spring onion, finely sliced, green part only
1 green chilli, deseeded and chopped, (optional)


  1. Heat half the oil in a non-stick frying pan. Add the onion and sauté for two minutes. Add the ginger and garlic and sauté until the garlic smells cooked and turns lightly golden.
  2. Grate the beetroot, squeeze out the excess juice (I squeeze it over a cup and drink the fresh beetroot juice as I cook) and add to the pan with the garam masala, cumin, chilli powder and salt. Sauté until the moisture dries up, then add a good splash of water, cover and cook until the beetroot is just soft, adding more splashes of water as you need; it can take around 30 minutes. Cook off all the excess moisture. Add the cooked potato and mash the whole thing together; it doesn’t have to be smooth. Cook off any excess moisture if the mixture seems wet.
  3. Put the mixture on a plate and wipe the pan clean. Make little cakes out of the mix, about 3 cm wide and 1 cm thick. Heat the remaining oil in the pan and add the cakes. Cook over a medium flame until they are lightly crisp on the bottom but have not coloured too much. Turn over and cook for another two to three minutes. Meanwhile, stir together all the ingredients for the chutney and season to taste. Serve the beetroot cakes with a little of the chutney on top.
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