CORN, CARROTS, AND BEETROOT VEGGIE CUTLETS!


Remembering good old childhood days, then winter was incomplete without eating veggie cutlets as that was the only time when you got a lot of winter vegetables like beetroots, fresh carrots, peas, corns, and many more. Nowadays you get almost everything all around the year but have to say you get more varieties and the fresh ones only around the wintertime. Here in the USA, we get all winter veggies all most all around the year. So we can make these veggie patties /cutlets any day and every day :).


These are really good! They are so addictive so that no one can just eat one. These fried crispy chops can be compared to croquettes (a small cylindrical food consisting of a thick binder combined with a filling, which is breaded and deep-fried ) or cutlets. They are a slightly sweet taste due to the addition of beetroots and carrots.


Traditionally vegetable chops are made cylindrical or oval-shaped, but I made patty.😃They look different but taste the same. ☺️ I also add sweet corns, peas, and raisins and the traditional ingredients - beetroots, carrots, potatoes, and peanuts. Every time it turns out so good that I can eat them all by myself.


PREP TIME: 30 MINUTES COOK TIME: 30 MINUTES SERVINGS: 20 pieces



Ingredients::

Veggie Mixture:

  1. 450 grams beetroot or 2 large beetroots

  2. 350 grams potatoes or 2 large potatoes

  3. 350 grams carrots or 3 medium carrots

  4. 150 grams of sweet corns

  5. 4 tablespoons dry-roasted peanuts

  6. 2 tablespoons raisins

  7. 2 green chilis finely chopped

  8. 2-inch ginger grated

  9. 2 tablespoon of oil

  10. 2 tablespoons Bengali bhaja masala

  11. 1 teaspoon sugar

  12. salt as required


  • oil for deep frying

For coating:

  1. 1/2 cup all-purpose flour

  2. 2 eggs beaten

  3. 1 cup bread crumb


Bengali bhaja masala :


1 tablespoon whole jeera

1 tablespoon whole coriander seeds

1 tablespoon whole fennel seeds

2 teaspoons whole peppercorns

4 bay leaves

4 dry red chilies


Dry roast all the spices on medium heat for 2 to 3 mins.

When the aroma comes out, turn off the heat and let it cool for few mins.

When the spices are cool enough, grind them to a fine powder and store them in a container.





Methods:

First, wash the veggies - beetroot, carrots, and potatoes, and peel them.

Grate the beetroots and carrots and boil the potatoes.

When potatoes are done, remove them from the water and smash them and keep it aside.









  • In a saucepan, add some 2 tablespoons of oil, and when the oil is hot, add grated ginger, chopped green chilies, grated the vegetables and corns. Cook for 5 mins until the veggies are soft and smooshy.



  • Then add the boiled, mashed potatoes and mix well.

  • Add 2 tablespoons of powdered dry roasted spice mix, peanuts, and raisins. Stir well.


  • Add salt and sugar. Keep cooking for 7 to 8 mins.

  • Turn off the heat. Let the mixture cool down.



  • Make the cutlets or small balls or whatever shape you like with the mixture. It could be cylindrical, oval, or patty shape.


  • Beat 2 eggs in a bowl and season it with salt and pepper. If you do not eat eggs, make Leigh with 2 tablespoons of flour and 4 tablespoons of water.

  • Take flour on a plate and season it with salt and pepper.

  • Take the bread crumb on a plate and season it with salt and ground pepper.


  • First, dredge the cutlets in flour.


  • Then coat the floured cutlets with the egg.


  • Now coat the egg-coated cutlets in breadcrumbs.


  • Crumb coat all the veg chops this way. Keep aside.


At this point, you can put them in a ziplock bag and store them for two-three days in the refrigerator and fry them later.


Heat oil in a pan on medium-high heat and Fry them until they are golden brown.

While frying, do not overcrowd them, then the oil temperature will go down, and they wound not be crispy.




Enjoy veggie cutlets with salads, ketchup or kasundi (Bengali Mustard sauce), and a hot cup of ginger tea.



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