Beetroot Chops With Cream Cheese
Show Nutrition Info
Amount Per Serving
- Fat 33.3 g
- Cholesterol 35.1 mg
- Sodium 463.6 mg
- Potassium359.3 mg
- Carbohydrate 58.0 g
For the filling
- 2Grated Beetroots
- 1Grated Carrots
- 2Boiled and mashed potatoes
- 1 tbspGaram masala
- 1D’Lecta unsalted butter
- 1Chopped Green chilli
- A Handful Chopped Green coriander
- 1 Crushed, roasted peanuts
- 100 gD’Lecta cream cheese
- Salt to taste
- 2cups Oil
Heat the butter in a pan.
Add the grated beetroot and the carrot and sauté for 3-4 minutes.
Add the mashed potatoes, salt and garam masala to the beetroot.
Mix well and remove from the flame.
Take the cream cheese and mix with roasted peanuts, green chilli and coriander.
Divide the beetroot into small portions.
Stuff the cream cheese mixture into each beetroot mixture and make smooth balls out of each.
Repeat with the remaining mixture.
Make a thin slurry with flour and water.
Dip each ball into the flour mixture and then roll in breadcrumbs.
Heat oil in a kadai and deep fry the beetroot balls in batches until golden and crisp.
Serve hot with ketchup.