We loved visiting our great aunt during the summer holidays solely for one reason- she had a wonderful cook. He stayed on the premises and concocted amazing food. Her parties were one of a kind. Many of the recipes were painstakingly written and passed around the family and reproduced again and again. One such recipe is the mixed beetroot cutlets . Normally we children hated beetroots, but these patty’s coated with breadcrumbs and then fried in oil were very much desired. We gobbled them by the dozen and enjoyed licking our fingers afterwards. I’m too lazy to make cutlets, so just bake everything and serve it up. It’s as good as Appu’s!
The Recipe
1 medium beetroot, grated; 1 large carrot, grated; 1 medium white radish, grated (this is the only way I got my children to eat it); 2 tomatoes, chopped; 2 medium potatoes , boiled and mashed; 2 green chillies, minced; 1 large onion, minced; 2 flakes garlic, minced; 1 inch piece ginger minced; 2 eggs, beaten lightly; salt to taste; ½ cup breadcrumbs for the top and 1 tsp somph, roasted and powdered; 2 cloves and a small piece cinnamon roasted and powdered; 1 bunch coriander leaves, chopped;2tbsp oil.
Heat the oil in a large non-stick pan and sauté onion, ginger and garlic till a nice aroma fills the room. Add grated beetroot, carrot and white radish and stir fry till water evaporates. Stir in the green chillies and tomatoes and cook till fairly dry. Mix in the powdered somph and spices, mashed potatoes and coriander leaves combining well. Add salt to taste. Cool and stir in the lightly beaten eggs. Transfer to well greased pyrex dish. Top with breadcrumbs and bake for 15 minutes at 150C or till breadcrumbs turn golden brown. Serve hot with chappathis or dhal & rice during Lent.
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