There is something infinitely comforting about beets - particularly when they are fresh and in season. At farmer's markets I am drawn to the big, juicy bunches of golden, chiogga and red beets on display. I am excited to bring them home, roast them, pickle them and use them in curries. They add an earthly dimension to a curry, when cooked up with Indian spices like fresh ginger, garlic, turmeric, cumin, coriander and cayenne - a heavenly combination.
6 small patties
- 1 small Yam
- 1 medium to small beetroot
- 1/2- 1 TBS of finely minced ginger root
- 4 green onions chopped finely
- 1/4 Tsp Garam Masala
- 1/4 Tsp ground cumin
- 1/4 Tsp chilli powder (optional)
- Freshly ground Black Pepper
- 1 Tsp salt (or to taste)
- 2-3 TBS oil for frying
Begin by peeling and cutting the yam into 1/2" cubes. Steam using a steamer. It keeps the color and texture.
Next peel the beet and grate using a box grater for a thicker grate.
In a small non-stick pan, on medium heat, add the grated beet, garam masala, cumin, chilli (if using) and salt, mix everything together. Lower the heat and cover, cook for 15 minutes until cooked and moisture has evaporated. During this process you may need to add a splash of water. You want to end up with a dry-ish consistency.
In a bowl using a fork, mash the yam, add the chopped fresh onions, ginger, and the cooked beet. Mix well making sure everything is incorporated. Divide the mixture into 6 small patties.
In a small non-stick pan, heat 1 TBS of oil and fry 3 patties at a time for 2-3 minutes on each side till browned. Remove and drain on paper towel.
I like to serve these patties with a Tsp of Apricot and Cardamom Chutney on top.
They are delicious served on a bed of braised greens with Quinoa.