Beetroot cutlets
10 servings
80 minutes
Beetroot cutlets are a delicate and aromatic dish that perfectly combines the sweet depth of beets with the softness of semolina and the spiciness of cheese. They have a velvety texture and a subtle sweet taste with light spicy notes of black pepper. The origins of such recipes can be found in European cuisine, where vegetable cutlets have long held a worthy place among healthy eating dishes. These cutlets are wonderful as a standalone dish with herbs and sour cream, and can also serve as a side for meat or fish dishes. They can be served hot when the cheese melts and adds extra creaminess or chilled as an original snack. Due to their simplicity in preparation and accessible ingredients, beetroot cutlets will become a favorite dish both on weekdays and at festive tables.
1
Grate the beetroot using a food processor or a grater. Then, simmer the beetroot until soft, add semolina, and let it cool.
- Beet: 1 kg
- Semolina: 150 g
2
Add egg, cheese, salt, and pepper. Mix everything and divide into portions of 100-110 grams.
- Chicken egg: 4 pieces
- Cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry in a pan until golden brown, then finish cooking in the oven.
4
Place on a plate and garnish with greens.
- Green: 30 g