This recipe is for my friend Zia Bhaisa. She had requested me for more beet recipes and I say ” Ask, it shall be done” !
Here is a simple way of jazzing up beets.
2 large beets,peeled & grated
2 medium potatoes, peeled & grated
½ medium onion, minced
1 cup panko/japanese bread crumbs
1 tsp salt
1 jalapeno, minced
2 garlic cloves, minced
2 tbsp cilantro, finely chopped
1 egg, lightly beaten
3 tbsp canola oil
Combine the beets, potatoes and onions, garlic and jalapeno in a large bowl. Mix in the bread crumbs, beaten egg, cilantro and salt until everything is well incorporated.
Heat the oil in a large frying pan over a medium heat. Using 3 tbsps of mixture per patty drop four into the frying pan. Flatten each out with a spatula, and cook until just browned, crisped and cooked through, around 4 minutes per side. Be careful that the pan isn’t too hot, or the cakes will burn before they’ve cooked in the middle. When they are done on each side transfer them to paper towels to drain any excess oil.
I served it with steamed brown basmati rice and my yogurt dip. Just plain ketchup would be great.
This dish goes to Culinarty’s Original Recipes.