Beetroot cutlets

Step-by-step cooking

1. Step 1:

   

   How to make beetroot cutlets? Cook the beetroot in a uniform or peel and boil the root vegetable cut into pieces. It seems to me that when cooking and baking vegetables whole, more nutrients remain in them, and the beets retain their bright color. Cook the whole beetroot for about 25 minutes, the readiness can be checked with the tip of a sharp knife or fork, they should easily enter the vegetable. To make the beetroot in the skin cook faster, you can add a pinch of soda to the water in the pan.

2. Step 2:

   

   Let the vegetable cool down. Peel and chop the beets with a blender, fork or grate. If you want the beet mass to be homogeneous as minced meat in the finished product, then, of course, it is better to use a blender, when grated, the beetroot will remain in the cutlets in small pieces.

3. Step 3:

   

   In a separate bowl, beat the chicken egg, add salt and ground black pepper to taste, whisk the ingredients with a fork to make a homogeneous mixture.

4. Step 4:

   

   In a bowl with grated beetroot, add semolina, pour in the egg mixture, a tablespoon of thick sour cream. Mix the ingredients thoroughly.

6. Step 5:

   

   Pour semolina or breadcrumbs into a plate. With a tablespoon, put a little beetroot minced meat in a plate.

7. Step 6:

   

   And carefully with clean hands form dense beetroot cutlets in breading. Pour vegetable oil into the pan. Warm it up.

8. Step 7:

   

   Put the cutlets on the preheated oil, fry them on medium heat for about 2-3 minutes on one side, then turn over and let the cutlets brown on the second side. Remove the cutlets from the pan, serve to the table as a side dish to a meat dish, or as an independent dish with sour cream or mayonnaise. It turns out delicious, simple and satisfying. Enjoy your meal!