Beetroot Chops
30m prep 15m cook 1h 5m ready
These beetroot chops are a classic Bengali snack, featuring a spicy and crunchy patty made with beets, peanuts, and aromatic spices. They are perfect for parties and served with chutney or raita.
Ingredients
- 1 white potato finely diced
- 75 g cooked beetroot
- 2.5 fresh ginger peeled
- 3 clove garlic peeled
- 2 green chillies
- 50 g roasted salted peanuts
- 4.93 ml black pepper
- 4.93 ml ground cumin
- 2.46 ml ground coriander
- 4.93 ml amchur
- 25 g porridge oats
- 29.6 ml cornflour
- fresh coriander finely chopped
- 9.86 ml salt
- 40 g panko breadcrumbs
- vegetable oil
- lemon wedges
- chutney of choice
Nutrition (per serving, estimated)
Estimated based off 10 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 1.37 mg
- Magnesium: 33.5 mg
- Phosphorus: 124 mg
- Potassium: 384 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 75 g cooked beetroot
- 2 green chillies
- 50 g roasted salted peanuts
- 4.93 ml black pepper
- 4.93 ml ground cumin
- 2.46 ml ground coriander
- 4.93 ml amchur
- 25 g porridge oats
- 29.6 ml cornflour
- 9.86 ml salt
- 40 g panko breadcrumbs
- vegetable oil
- lemon wedges
- chutney of choice
Prepare
- 1 white potato, finely diced
- Peel 2.5 fresh ginger
- Peel 3 clove garlic
- fresh coriander, finely chopped
Let's Cook
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Step 1.
Cook the finely diced white potato in a pan of boiling water for 6–8 minutes, or until tender. Drain well, then return to the pan and mash.
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Step 2.
While the potato cooks, grate the cooked beetroot directly into a large bowl.
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Step 3.
Blitz the peeled ginger, garlic cloves, and green chillies in a food processor until finely chopped. Add to the bowl with the beetroot. Then roughly chop the roasted salted peanuts in the processor and tip them into the bowl as well.
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Step 4.
Add the mashed potato, black pepper, ground cumin, ground coriander, amchur (mango powder), porridge oats, cornflour, finely chopped fresh coriander, and salt to the bowl. Use your hands to mix everything together until it forms a cohesive ball. Divide the ball into 8 equal pieces, then shape each piece into a small log shape—these are your beetroot chops.
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Step 5.
Spread the panko breadcrumbs on a large plate. Roll each chop in the breadcrumbs until fully coated. Place the coated chops in the refrigerator for 15–20 minutes to firm up.
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Step 6.
While the chops chill, heat vegetable oil in a deep pan to a depth of 3–4 cm (1½ inches) until it reaches 180°C/350°F. To test, drop a teaspoon of panko breadcrumbs into the oil; they should sizzle and rise quickly to the surface. Carefully add the chilled chops to the hot oil and fry for 4–5 minutes, turning regularly, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
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Step 7.
Serve the beetroot chops hot with lemon wedges for squeezing and your choice of chutney or tomato ketchup.
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