Quite an unexpected but delicious combination! It may sound a bit unusual but once you try it you’ll agree how good these flavours taste.
Ingredients
1. 2 beets
2. 1 potato
3. 1/2 tsp whole jeera (cumin)
4. 1/3 tsp salt
5. 1/2 tsp coriander powder
6. 1/4 tsp jeera (cumin) powder
7. 1/4 tsp chilli powder- optional
8. Pinch of garam masala
9. Breadcrumbs to coat the cutlets
10. 8 heaped tsp of crunchy peanut butter
Method
1. Wash the beets, dry it and cover with aluminium foil. Put it in the oven to roast for about 1 hour at 180C or until soft.
2. Remove from the oven and let it cool. Then remove the foil and chop the beets into cubes.
3. Wash, peel and then grate a potato.
4. Heat oil in a heavy based pan on medium heat. I used a wok but had to change it to a heavy based pan because it sticks
5. Add all the spices and stir for a minute
6. Add the chopped beets and stir for 5-8 minutes before adding the grated potatoes.
7. Stir well for 2 minutes before reducing the heat to low and leaving it for 20 min or longer until the mix becomes fairly dry. Mash the mixture with a fork and leave it to cool. Switch off the gas
8. Take around 1 1/2 tbsp of the mashed beetroot mixture on your palm and flatten it a bit. Put a tsp of peanut butter in the center lengthwise and then roll it into a ball (in a way that the peanut butter is in the center). Flatten it slightly to the shape of a cutlet.
9. Coat with breadcrumbs on both sides and the edges. Make the whole batch and keep it in the fridge for 3-4 hours at least before baking/air fryer or pan frying.
Enjoy!
The Lockdown Chef 
Yummy 😋
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