Description
Beetroot chops put on a plate all the seasonal ingredients with vibrance and Mediterranean flavorfulness. Fried slowly under medium heat, the chops turn out crispy on the outside and soft on the inside.
Ingredients
Units
Scale
- Beetroot, 1 large.
- Potato – 1 small, makes 1/2 cups
- Dill – Or use the herb you like. 1/2 cups
- Bread crumbs – this is a must for the recipe. 1/2 cups
- Egg – 1 small egg
- Garlic – a tiny clove of garlic here.
Instructions
- Make sure the ingredients are washed and cleaned. Cut both ends of the beetroot, because this way it boils quickly.
- Bring to a boil the water. Add salt generously. Then, add the beetroot and the small potato.
- In the meantime dice the dill and garlic. Crack the egg in the bowl and add the breadcrumbs.
- Once the veggies are boiled, soak them in a cold water bowl to cool down quickly.
- Unpeel them, and then use a grater for both the beet and potato. The finer the grater the better will the ingredients combine.
- Mix all the ingredients. Do not be gentle. They need to be very well incorporated with one another. Let sit for 10 minutes.
- Use a ring form, or whatever other form you like to give them your preferred shape.
- Start to heat the olive oil in a pan. Use medium heat. Add the beetroot patty and be patient while flipping once in a while until they get crispy. Fry slowly because olive oil loses many of its benefits under high heat.
Notes
Deep fry is not recommended, because they absorb too much oil that way. After they cool down they remain oily but very dry on the inside. If you’re meal prepping avoid deep fry. We want to have them soft on the inside for as long as possible
- Prep Time: 10 minutes
- Cool Down Time: 10
- Cook Time: 10 minutes
- Cuisine: Mediterranean