Beetroot and Carrot Veg Balls with Sautéed Leek Recipe
Beetroot and Carrot Veg Balls with Sautéed Leek is a delicious and nutritious vegetarian starter that’s perfect for a healthy lunch or a light dinner. These crisp, golden-brown vegetable balls, made from grated carrots, beetroot, paneer, and a blend of aromatic herbs and spices, are served on a bed of sautéed leeks. The combination of textures and flavors, along with the slight sweetness of honey and a touch of heat from red chili flakes, makes this dish a delightful treat. Whether you’re hosting a brunch or craving a quick and wholesome meal, these veggie balls will impress your taste buds and your guests!
Cuisine: Continental
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Leek | 1, thinly sliced |
| Black sesame seeds | 1 teaspoon |
| Butter (Salted) | 1 teaspoon |
| Carrots (Gajjar) | 2, peeled and grated |
| Beetroot | 1, peeled and grated |
| Paneer (Homemade Cottage Cheese) | 50 grams, crumbled |
| Ginger | 1-inch piece, chopped |
| Onion | 1, chopped |
| Dried oregano | 1 teaspoon |
| Tarragon | 1 teaspoon |
| Rosemary | 1 teaspoon |
| Red chili flakes | 2 teaspoons |
| Honey | 1 teaspoon |
| Gram flour (besan) | 2 tablespoons |
| Salt | To taste |
| Oil | For frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~5g |
| Fat | ~12g |
| Carbohydrates | ~15g |
| Fiber | ~4g |
| Sugars | ~6g |
| Sodium | ~300mg |
Instructions
Step 1: Prepare the Vegetable Mixture
- Prepare the Vegetables: Start by prepping the vegetables. Grate the carrots and beetroot, and chop the onion and ginger finely. Set them aside.
- Sauté Aromatics: Heat a skillet over medium heat and add a little oil. Once the oil is hot, add the chopped ginger. Sauté for about a minute, allowing the ginger to soften and release its aroma.
- Cook the Onion: Add the chopped onion to the skillet and stir-fry until the onions become soft and translucent, about 2-3 minutes.
- Add Grated Vegetables: Now, add the grated carrot and beetroot to the pan. Stir everything together and sauté for about 5-7 minutes until the vegetables are cooked but still retain some crunch.
Step 2: Mix the Veg Balls Ingredients
- Add Paneer and Seasonings: To the vegetable mixture, add the crumbled paneer (homemade cottage cheese), dried oregano, tarragon, rosemary, and red chili flakes. Stir well to combine all the ingredients.
- Sweeten and Bind: Add honey to the mix for a subtle sweetness. Follow this with the gram flour (besan), which will help bind the mixture together. Stir until the mixture becomes sticky and thickened. Taste and adjust salt as needed.
- Cool the Mixture: Turn off the heat and allow the mixture to cool slightly. Once it’s cool enough to handle, shape the mixture into small balls. You should be able to make 12-16 veggie balls, depending on the size you prefer.
Step 3: Fry the Veg Balls
- Heat the Kuzhi Paniyaram Pan: Heat a kuzhi paniyaram pan or a similar shallow pan with oil over medium heat. Once the oil is hot, carefully place the formed veg balls into each cavity of the pan.
- Fry the Veg Balls: Cook the balls evenly on all sides until they are crisp and golden brown. This will take about 7-10 minutes. Once done, remove the veggie balls from the pan and set them aside on a paper towel to drain any excess oil.
Step 4: Sauté the Leeks
- Sauté the Leeks: In a separate flat skillet, heat the butter over medium heat. Once melted, add the black sesame seeds and sliced leeks. Sauté until the leeks become soft and slightly caramelized, about 5 minutes. Season with salt and stir well to ensure the leeks are evenly coated.
Step 5: Assemble and Serve
- Assemble the Dish: On a serving plate, spread the sautéed leeks as a base. Then, place the crispy beetroot and carrot veg balls on top, arranging them neatly.
- Serving Suggestion: For an extra burst of flavor, serve the Beetroot and Carrot Veg Balls with a side of refreshing Tzatziki dip or a spicy Mexican Chilli & Cheesy Bean Dip. You can also pair this dish with a warm bowl of Potato and Spring Onion Soup or Baked Creamy Potato Gratin for a hearty Sunday brunch.
Tips for Success
- Texture Tip: If the mixture feels too soft and sticky, add a little more gram flour until you achieve a consistency that is easy to shape into balls.
- Serving Variations: You can serve the veg balls with a variety of dips, such as mint chutney, garlic sauce, or a tangy tamarind dip, to suit your taste.
- For a Healthier Option: To reduce the oil content, you can bake the veggie balls in the oven at 180°C (350°F) for 15-20 minutes, flipping them halfway through to ensure they are crisped on all sides.
Conclusion
Beetroot and Carrot Veg Balls with Sautéed Leek is a unique and flavorful dish that brings together the natural sweetness of beets and carrots with the creamy goodness of paneer. The crunchy exterior of the vegetable balls contrasts beautifully with the soft and savory sautéed leeks, creating a balanced and satisfying dish. This recipe is perfect for a light yet flavorful lunch, and it can be enjoyed as part of a larger meal for a weekend gathering or special occasion. Whether you are a seasoned cook or a beginner, this recipe will surely become a favorite in your kitchen!
