Serving size: 4
Ingredients:
3 Beetroots - peeled and grated
1 Carrot - peeled and grated
1 Red Capsicum - grated
1 Green Bell-pepper - grated
1 Yellow Bell-pepper - grated
1/2 Onion - finely chopped
1/2 Tbsp Ginger - grated
2 Garlic Cloves - finely chopped
1 1/2 Small Green Chili - finely chopped (optional)
3 Tbsp Oats Flour (can be substituted with almond flour)
1/4 Cup Olive Oil
Salt and pepper to taste
Preparation:
Step 1 - Take a big bowl, put all the ingredients together and mix well. You can blend the mix for a finer finish.
Step 2 - Take a handful of the mix and form round patties using a cookie cutter or just your hands
Step 3 - Take (dry) oats flour and dab it on both sides of each patty and place them in a flat tray
step 4 - Using a basting brush, spread olive oil in a non-stick pan and leave to heat on medium flame
step 5 - Add the patties (no more than 6 at one point) spaced out on the pan to cook for 15 minutes and then change the side
Step 6 - Using a spatula, check if a crusty layer has been formed on each side to ensure it's cooked
Step 7 - Beetroot cutlets are ready to serve, you can add mint chutney on the side
