Description
Easy, delicious, soft beetroot kebabs with the simple spices – slightly tangy.
Ingredients
Scale
- 250 grams Beetroot
- 250 grams Potatoes (boiled)
- 3 slices White Bread
- Salt
- Pepper
- 1 tbsp Dry Mango Powder
- 1 tsp Chilli Powder
- 1/2 tbsp Coriander Powder
- 2 tbsp Olive Oil
- Oil (for pan frying kebabs)
Instructions
- Preheat the oven to 200 degree celsius. Chop beetroot into 2 inch cubes and mix together with olive oil and some salt. Transfer this to a baking sheet lined with foil and bake for 20 minutes.
- Once the beetroot is cooked, transfer this to a bowl to let this cool down.
- Grate boiled potatoes and add them to a large dish/ mixing bowl.
- Blend roasted cubed beetroot with bread slices until crumbs are formed.
- Add this mixture to the grated potatoes. Add salt, pepper, coriander powder, chilli powder and dry mango powder.
- Mix together and prepare small kebabs.
- Pan fry with some oil roughly 5 minutes per side on medium low heat. Serve hot with dip/ chutney.
