Beetroot cutlets are a healthy snack made with freshly grated beetroots. They are prepared in an appam pan with minimal oil, making them a delicious and colorful side dish that is also a favorite among kids.
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In a mixing bowl, combine the grated beetroot, bread crumbs, chopped coriander, salt, and black pepper.
Mix all the ingredients thoroughly until well combined.
Shape the mixture into cutlets.
Heat the appam pan and add a little oil.
Place the cutlets in the pan and cook until they are golden brown on both sides.
You can add spices like cumin or garam masala for extra flavor.
Serve the cutlets with ketchup or green chutney for a delicious dip.
How do I make beetroot cutlets crispy in an appam pan?
To achieve crispy beetroot cutlets in an appam pan, ensure that you use enough breadcrumbs to bind the mixture well. Additionally, preheat the appam pan before adding the oil, and cook the cutlets on medium heat to allow them to brown evenly without burning.
Are beetroot cutlets suitable for a vegan diet?
Yes, beetroot cutlets can easily be made vegan by substituting the bread crumbs with a vegan alternative. You can also use gluten-free bread crumbs if you're following a gluten-free diet. Just ensure that all your ingredients are plant-based.
What can I use instead of bread crumbs in beetroot cutlets?
If you don't have bread crumbs on hand, you can use crushed oats, ground nuts, or even cooked quinoa as a substitute. These alternatives will help bind the cutlet mixture while adding their unique flavors.
How should I store leftover beetroot cutlets?
Leftover beetroot cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated appam pan or oven until warmed through and crispy again.
What are some good side dishes to serve with beetroot cutlets?
Beetroot cutlets pair wonderfully with a fresh salad, yogurt dip, or mint chutney. You can also serve them alongside roasted vegetables or as a filling in a sandwich for a nutritious meal.
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