BEETROOT & SAMAK RICE CUTLET
A vegan, glutenfree cutlet recipe made with Beetroot and Samak Rice/ Barnyard Millet. Perfect for people who are fasting too.
- 1 Cup Samak Rice
- 2 Beetroot
- 1.5 Cup Paneer
- 1/4 Cup Roasted Peanuts chopped
- 1 tsp Ginger chopped
- Green Chillies finely chopped (to taste)
- Sendha Namak to taste
- 2 tbsp Coriander chopped
Wrap the Beetroot in foil, coat lightly with Olive Oil and bake in the oveoven at 175 deg C for 45 mins.
Cool the baked Beetroot. Grate and keep aside
Mix together cooked Samak Rice, roasted Beetroot, grated Paneer, chopped roasted peanuts, finely choppechopped ginger, sendha namak and chopped green chillies to taste and chopped Coriander.
Refrigerate this mix for a couple hours
Roll into balls and flatten.
Cook on a skillet with a little Oil.