Beetroot season nearing the end, so you might be looking for new ways to enjoy them while still around. These patties are easy to make and cook, and so much fan to eat. A mingle of flavours carried by the sweetness of the beetroot and the manouri, which is a semisoft, white Greek cheese. I usually pair them with a yoghurt dip like a classic raita, or tzatziki, and a crunchy green salad. This is yet another recipe adjusted from the incredible Meera Sodha and her book "Fresh India".
In a bowl mix well the dry ingredients and set aside:
Cumin, 1 tsp
Salt, to taste
Chickpea flour, 6 tbsp - I prefer this flour here because it helps with the texture, but all purpose will also work
In another bowl grate:
Beetroot, 500 gr, cooked (preferably in the oven, skin on for the cooking time)
and mix with:
Manouri, 200 gr, crumbled (the original recipe uses paneer)
Add and mix well (using your lovely hands!):
Ginger, 4 cm pc, peeled and grated
Green chilli, 1 pc, very finally chopped (or just use a green pepper)
Chilli, 1 pc, very finally chopped
Mint, very finely chopped, 1/2 cup
Lemon Juice, 2 tbsp
Add the dry ingredients, and taste and adjust cumin, salt levels, and acidity. Finally mix in:
Egg, 1 pc, beaten.
Cover with cling film and refrigerate for at least an hour. Shape into golf sized balls, and flatten into disks of roughly 8 cm diameter. I like to refrigerate again before cooking, but you can cook them at this point in a non stick pan with very little oil for a 2-3 minutes on each side until the surface turns a pale golden colour.