I had some leftover black beans from the weekend enchiladas, and 1 beetroot. I typically make patties with beetroot, potatoes and carrots for snacks, and been wanting to make them a little heartier, and add some protein. And this burger was born! I wasn't sure how it would turn out, but it exceeded my expectations. I used a mix of ghee and oil to shallow fry them on the tawa/pan but it can just as easily be made with just oil, and completely vegan!
| Prep Time | 10 mins |
| Cook Time | 45 mins (includes pressure cooking, prepping the mix, and frying the burgers) |
| Passive Time | 15 mins to cool the veggies |
| Servings |
burgers/cutlets
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Ingredients
- 1.5 cups cooked black beans (rinsed if canned)
- 1/2 finely chopped onion
- 1 cup finely chopped mixed peppers I used a mix of green peppers, poblano and jalapeño peppers
- 1 potato
- 1 beetroot
- 1 carrot
- 3-5 Green chilies reduce/increase for heat; my cutlets are always a bit on the spicy side
- 1 cup bread crumbs
- oil/ghee or a mix to shallow fry the burgers
- 1 tsp oil to saute the onion and the peppers
- 1 - 2 tsp Salt
Ingredients
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Instructions
Prep
- Peel and pressure cook the potato, carrot and the beetroot until tender; cool and mash
Main
- Chop the onions, and the peppers
- Heat a kadai/vaanali on medium heat
- Add the onions and saute till translucent, with a pinch of salt for the onions
- Add the green chilies and cook for a couple of minutes
- Add the peppers, black beans and cook for about 3 minutes, mashing everything together really well, add another pinch of salt
- Add the potato/beetroot/carrot mix and mash everything till it comes together into a homogeneous mass; it's okay if the black beans are not completely mashed, about two minutes; add the remaining salt
- At this point, I typically let the mixture cool in the fridge for about 30 minutes. This helps shape the burgers
- When the mixture is cool enough, take it out, and fill a bowl with bread crumbs
- Heat a griddle/tawa. I use my cast iron dosa pan.
- Divide the mixture into equal sized balls
- Dip each ball into the bread crumbs, rolling it around so it gets completely coated.
- Flatten into desired shape, and place on the hot tawa. I cook 4-5 in each batch
- Drizzle oil around each burger/cutlet and cook on both sides, adding a little bit more oil, until cooked.
- Cook on medium heat. It will take a few minutes (about 5-7) to completely crisp them up, and needs some patience, but it's totally worth it.
- I l cook until both sides turn a nice crispy black. Trust me, it does not taste burnt.
- Serve with a salad of onions, tomatoes, cucumbers, and condiments (ketchup, Maggi chili tomato sauce, which is my son's favorite).
Recipe Notes
Deviation From The Traditional Cutlets:
- Typically, cutlets are dipped in an egg wash/all purpose flour paste, and then breaded and deep fried. I wanted to keep it as low carb as possible, and vegan so omitted that step.
- I have also always shallow fried these ever since I started cooking. I don't even remember how deep fried cutlets taste as far as texture goes, and love how these taste. They may not be as solid as a deep fried cutlet, but taste really good! And I certainly don't miss the fat.
- Funny story - a male guest (whose wife always deep fried the cutlets), once said my cutlets were the best he'd had, and got "the look" from his wife!
- I served this batch with baked sweet potato fries and yogurt dip seasoned with salt, pepper, and black salt (kala namak).
- I thought this would be a light meal, but I didn't get hungry for the rest of the night!
This recipe is for my son who always asks for mom's beetroot cutlets when he's home!
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