Quinoa Cutlet
Instructions:
Prepare the Mixture
- In a bowl, combine quinoa powder, beetroot, mashed potato, egg white, onion, black pepper, red pepper, and salt.
- Mix everything well until a smooth dough-like consistency is achieved.
Shape the Cutlets
- Divide the mixture into small portions and shape them into cylindrical cutlets.
Fry the Cutlets
- Heat ghee in a deep pan over medium heat.
- Fry the cutlets until golden brown, ensuring even cooking on all sides.
Serve
- Remove from the pan and place on a paper towel to absorb excess oil.
- Serve hot with tomato chutney or coriander mint dip.
Special Comments
These Quinoa Cutlets are a delicious and protein-rich snack, combining the goodness of quinoa, beetroot, and potato. The crispy texture on the outside and soft, flavorful inside make them perfect for kids and adults alike. Enjoy them as a healthy evening snack, party appetizer, or even as a filling for wraps and sandwiches!
Quinoa Cutlet
Notes/ Precautions
Proper Binding: Ensure the mixture is firm enough to hold shape. If it's too loose, add a bit more quinoa powder for better binding.
Avoid Excess Moisture: Squeeze out extra moisture from beetroot before mixing to prevent the dough from becoming sticky.
Frying Tips: Fry on medium heat to ensure even cooking without burning. Use ghee for a rich flavor, or substitute with olive oil for a lighter option.