It was Sunday afternoon; I was deeply engrossed in reading with a hot cuppa cradled between my palms when a sudden desires tohavesomething savoury, spicy crops in my mind. Yes, this is what a lazy afternoon does this to you. Come Sundays and all sorts of street food fritters used to beckon me. My father never liked the idea of having roadside food, so my mother had to try her culinary tricks at home to satiate those sudden street food cravings in all of us during our childhood. Even today also I practise the same with my son.
Very few veggies can match the nutritional value of the humble Beetroot. Beetroot is great not only for boosting stamina and making muscles work harder, it also containspotassium, magnesium, ironas well asvitamins A, B6 and C, and folic acid. Beetroots also containcarbohydrates, protein, powerful antioxidants and soluble fibre.This stomach filling, mild spicy and crispy Beetroot cutlets tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc
This dish still evokes a bundle of fond memories in me. The dish that holds a special place in my heart, mainly because of the memories associated with them when my mom used to make this dish in the afternoon and how we all four brothers and sisters used to share this dish. I can’t remember a single time when I’ve had this snack alone, there was always somebody with me to share this……
One thing I like about the cutlets is that, you can make it in advance and it comes in handy, when you are short of time. You can prepare the mixture ahead and refrigerate it for up to 3 to 4 days so that you can just fry them in the evening time and serve it along with tea. Or when you have a party, you can prepare the balls, coat it with bread crumbs, refrigerate it and then fry it just before serving.
Enjoy the easy and tasty Vegetable Cutlets!!