A delicious healthy patty made with beet root. Perfect with tea or even in a vegetable sandwich.
By Kankana Saxena
The word chop is usually related to meat, like pork chop or lamb chop but in this recipe, it means a deep-fried or pan-fried patty. In Kolkata (situated in east of India), chop is a very common roadside snack bite. These snacks are made with vegetables, fish or egg; mixed with boiled potatoes, some spice mix or herbs and then, either pan-fried or deep-fried.
It’s one of those perfect, savory snacks that should be enjoyed with your loved ones over a cup of evening tea or coffee. It can also be served as a finger food in a cocktail party with some spicy dip of your choice.
- 2 medium size beetroots, grated
- a bunch of chives, finely chopped (you can use 1 medium size onion as a substitute)
- 1 cup frozen peas
- ½ tsp pinch asafoetida (hing)
- 1 large onion, boiled and mashed
- 2 green chilies, finely chopped
- 1tbs all-purpose flour
- 1 egg (optional)
- 1 tbs panko bread crumbs (or any bread crumbs)
- oil, for pan fry
- 1 medium red onion, chopped (to serve with the chop)
- 1 medium cucumber, chopped (to serve with the chop)
- In a bowl, mix all the ingredients except oil, red onion and cucumber.
- Make the patties from the mixture in whatever shape or size you like. This is the part where your hands will get all red and messy
- Keep these in the refrigerator for about 15 minutes.
- Pre-heat the oven to 350 F.
- In a flat pan, heat 2 tbs oil and fry the patties in medium heat for about 4 minutes on each side.
- Transfer the patties to a baking sheet and bake for about 15 minutes.
- Serve hot with chopped red onions and cucumbers.