Vibrant Beetroot and Sweet Potato Oatmeal Cutlets: A Wholesome Indian Snack

Beetroot, Sweet Potato, and Oatmeal Cutlet Recipe

Introduction
Indulging in the vibrant flavors of Indian cuisine is a delight, and this Beetroot, Sweet Potato, and Oatmeal Cutlet offers a unique twist on traditional snacks. Perfect for serving as an appetizer or a delightful tea-time treat, these cutlets blend the earthy sweetness of beetroot and sweet potatoes with the wholesome goodness of oats, creating a nutritious and appetizing dish that is not only visually stunning but also bursting with flavor. Whether you’re looking for an after-school snack for the kids or a savory companion for your evening masala tea, these cutlets are sure to satisfy.

Ingredients

Nutritional Information (per serving)

Preparation Time

Instructions

1. Boil the Sweet Potatoes: Begin by placing the sweet potatoes in a pressure cooker and boiling them until tender. Once cooked, peel off the skin, mash them, and set aside. This step adds a creamy texture that complements the other ingredients beautifully.

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2. Roast the Oats: In a wide pan, dry roast the instant oats over medium heat until they turn golden and fragrant. This roasting enhances their nutty flavor, adding depth to the cutlet mixture. Once done, remove from heat and set aside.

3. Prepare the Mixture: In a large mixing bowl, combine the grated beetroots, the boiled and mashed sweet potatoes, roasted oats, boiled sweet corn kernels, finely chopped green chillies, chopped coriander leaves, and grated ginger. Sprinkle in the red chilli powder, amchur, cumin powder, black salt, and regular salt to taste. Add half of the bread crumbs to the mixture. Using your hands, mix everything thoroughly until all ingredients are well incorporated.

4. Shape the Cutlets: Divide the mixture into equal portions and shape them into oval or flat cutlets, depending on your preference. You can also experiment with different shapes to make them visually appealing.

5. Coat the Cutlets: Take each shaped cutlet and coat it with the remaining fresh bread crumbs. Gently press the crumbs onto the surface of the cutlets to ensure they adhere well, forming a crispy exterior.

6. Cook the Cutlets: Heat sunflower oil in a pan over medium heat. Once the oil is hot, carefully place the crumb-coated cutlets in the pan. Allow them to cook for approximately 5 minutes, or until a golden crust forms on the bottom.

7. Flip and Finish Cooking: Using a spatula, flip each cutlet and let it cook on the other side until it turns golden brown as well. The total cooking time for each batch will be about 10 minutes, ensuring that both sides are crispy and perfectly cooked.

8. Repeat and Serve: Continue the cooking process with the remaining cutlets. Once all are cooked, transfer them to a serving platter.

9. Enjoy: Serve the Beetroot, Sweet Potato, and Oatmeal Cutlets hot as an appetizing snack, accompanied by refreshing green chutney and a steaming cup of masala tea. They also make for a great after-school treat for kids, packed with nutrients and flavor.

Conclusion
This Beetroot, Sweet Potato, and Oatmeal Cutlet recipe beautifully marries health with taste, offering a colorful and delicious option for any occasion. Easy to make and delightful to eat, these cutlets are a fantastic way to introduce more vegetables into your family’s diet while enjoying the rich flavors of Indian cuisine. Try them today and watch them disappear from the plate!