Super healthy bite-size Beetroot Cutlets or Beetroot Nuggets.
Just like this recipe of Corn Cheese Balls or Corn Cheese Nuggets, you’ll never buy packaged Beetroot Nuggets once you make these at home.
It’s a super easy recipe to put together. These Beetroot Bites are freezer-friendly too! So, make a larger batch – eat some and freeze the rest! Time saving recipe for the next time (or next few times in my case), isn’t it?
Shape these the way you like – larger or smaller to make beetroot burger patties or party-small plates-worthy finger food.
Breakfast or quick evening snack as beetroot burger patties or beetroot cutlets between slices of bread, small plates as nuggets or kebabs… this recipe of Beetroot Bites is extremely versatile. Make little balls and toss some in a salad too! It’s all in the shape!
Spice these Beetroot Nuggets the way you like – I’ve mentioned my preferred spices. Make a small batch with this recipe of Beetroot Bites. Taste and modify the next batches to your taste and preference.
Looking for more meal-prep, freezer-friendly recipes? Try these recipes from WhiskMixStir!
Kothimbir Vadi (steamed and fried coriander fritters)
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This recipe of Beetroot Bites is naturally gluten-free, vegan and vegetarian. Makes: 25 bite-size nuggets or 6 burger patties
Time taken: 30 minutes
Ingredients to make Beetroot Bites
1 beetroot, medium sized (or 150 gm)
3 potatoes, medium sized (or 400 gm)
2-3 green chillies
3/4 cup breadcrumbs
2-3 tbsp cornflour / corn starch
2 tsp mixed herbs
1 tsp black pepper powder
1 tsp coriander powder / dhania powder
Salt to taste
Method of making Beetroot Bites
Boil the potatoes, peel and mash them in a large bowl.
Peel the beetroot and grate or grind to a coarse paste, along with the green chillies.
You could boil or blanch and then grind the beetroot if you prefer the mild sweetness from the beetroot in your version of Beetroot Bites.
Mix the ground beetroot in to the mashed potatoes, with a wooden spatula. Add in the breadcrumbs, cornflour, salt and spices. Mix well again with a wooden spatula, don’t overmix though. If you need to, use your hands to bring it all together towards the end.
To test if the Beetroot Bites dough is ok; form one small nugget and fry it (pan fry or deep fry – the way you prefer.)
If it comes out intact and holds it shape perfectly – the dough is fine.
If it crumbles, add more breadcrumbs and or cornflour.
Taste the trial beetroot nugget and adjust flavours, if required.
Chill the Beetroot Bites mix for about half an hour in the refrigerator. This will harden the mix slightly, making it easier to form the nuggets.
Remove the mix from the refrigerator. Drizzle a few drops of cooking oil on your palms and start forming the nuggets one by one, until the entire beetroot mix is used up.
An easier way would be (and I do this quite often!) to lay out the Beetroot Bites mix on a plate and flatten it. Then chill the mix in the refrigerator. Once chilled, remove the mix and slice it on the plate – squares or rectangles.
Remove each square or rectangle from the plate – tidy up the edges and done!
Keep a mix of maida / all purpose flour and breadcrumbs (1:1) handy on a plate. Lightly roll the formed Beetroot Bites in this mix to coat.
If you’re making these Beetroot Bites for immediate consumption, fry them in medium hot oil till the colour changes a couple shades darker. These are Beetroot Nuggets, so golden brown isn’t relevant.
You could also air-fry or pan-fry them.
To freeze the rest of the batch
Place the Beetroot Bites on a plate – in a single layer with a little space between each nugget. Place the plate in the freezer for a couple of hours. Once the Beetroot Bites have frozen on the plate, remove them from the plate and put them in a freezer bag.
Freezing the individual nuggets before placing them in the freezer bag helps them hold shape for longer. The nuggets don’t squish into one another.
Serving Beetroot Bites
If serving as an appetiser, serve Beetroot Bites hot with honey mustard dip or condiment of choice (ketchup included.)
If you’ve made Beetroot Cutlets or Burger Patties. Slice the burger bun in to two. Slather some honey mustard dip on the bottom half of the burger bun. Place a couple of crisp lettuce leaves and then place the Beetroot Burger Patty on the lettuce leaves. Place a slice of tomato and a few onion rings or caramelised onions, pickles too. Finally slather some more honey mustard dip on the top half of the burger bun and close the burger. Serve!
You could also make Beetroot Cutlet Sandwiches the same way as the burger above.
These healthful Beetroot Bites can be added to your salad too!
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