Tuesday, October 09, 2012

Beet & Vegetable Chops

Vegetable Chops - Beets, Carrots and Sweet Potato are boiled,
mashed and formed into patties, using besan (chickpea flour)
as a binding agent.

3 medium beets
4 carrots
1 sweet potato
1 medium onion, chopped
1 cup chickpea flour (besan)
2 tsp. plain yogurt or sour cream
1 tsp. salt
Cilantro, chopped
Green onions, chopped
3 Tbsp. vegetable oil

  1. Cut root vegetables into chunks and boil in salted water for 15-20 minutes.
  2. Drain vegetables and mash with a fork or potato masher until it resembles chunky mashed potatoes.
  3. Add chopped onions, flour, yogurt or sour cream & salt and mix through.
  4. Heat vegetable oil in a frying pan over medium-high heat.
  5. Using a tablespoon to measure, drop vegetable mixture into hot oil and flatten to form a patty.
  6. Shallow fry for 2-3 minutes on each side.
  7. Drain patties on a plate lined with a paper towel.
  8. Alternatively, chops may be baked on a cookie sheet (foil lined and greased) at 400F for 20 minutes.
  9. Serve patties with lime and tamarind chutney. 
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