Recipe: Beetroot Pattice

If you’re celebrating National Afternoon Tea week, then we have a little treat for you..  Chef has shared his famous beetroot pattice recipe which could be the perfect savoury twist for your stand.

Once you have recreated the beetroot pattice why not share your fabulous results in pics with us and we will share on our social media!  



Beetroot Pattice recipe

Portion – 24 piece x 30gms

Oil to fry
Beetroot – 300gms
Carrot – 220gms
Ginger – 10gms
Green chilli – 4gms
Curry leaves –2gms
Onions – 170gms
Salt – 8gms
Turmeric powder – 2gms
Coriander powder – 5gms
Kashmiri chilli powder – 2gms
Oil – 25ml
Garam masala – 2gms
Crushed black peppercorns – 2gms
Grated potatoes – 330gms


Get cooking…. 
1. Peel beetroot and carrots and finely chop.
2. Chop onions, ginger, green chilli and curry leaves.
3. Heat oil in a pan, add ginger, green chilli, curry leaves and onions. Sauté for 2-3 mins.
4. Reduce the flame and add turmeric powder, coriander powder, Kashmiri chilli powder and salt. Place the chopped beetroot and carrots, and saute for 3-4 mins. Be careful not to overcook ~ the beetroot and carrot should both still have crunch.
5. Finally sprinkle the crushed black peppercorns and garam masala. Take off the heat and allow the mixture to cool.
6. Combine the cooled mixture with the grated potatoes and divide into 24 balls of 30gms each, shaping like a cake.
7. Beat the eggs, dip the beetroot cake in the beaten egg, breadcrumbs and fry in oil.


Chef’s top tip: How to perfect your grated potatoes 

Yield is 900gms potatoes 
maris piper – 1kg
Water – 2 litre
Salt – 10gms.

1. Wash the potatoes thoroughly in running water.
2. Place the potatoes and water in a pan with salt and bring to boil with a lid on for 45 minutes, or until cooked.
3. Drain the water and allow the potatoes to cool down. Once cooled, peel the skin and grate finely. 

  • Recent News

  • Archives

  • Reviews

    • What a day, what an experience; from start to finish, well organised, conducted and delivered. At first it may seem expensive, but once you are on the course you soon realise it is very good value for money. The keep-sake ‘Anand George’ recipe book and denim apron, the sample food throughout the day and taster meal

    • Review via Tripadvisor by Owen G Richards 24th Oct 2018 We went for the set Sunday menu dishes and I can honestly say it’s probably the best Indian meal I’ve had. The starter of aloo chaat was incredible. The staff were really friendly and the service was great. I am looking forward to going back

    • Review via Tripadvisor by Saber S on 31st October 2018 This is an excellent restaurant. The food was freshly prepared and very tastey. The portions are smaller than normal but the food is perfectly cooked. The service was also excellent and quick. They have adequate professional number of staff who were always nearby to attend

    • Review via Tripadvisor by DenisinWales on 26th September 2018 1st despite the very long sign board covering 2 store fronts, the entrance is a tiny door at the far left. Once you climb to the 1st floor, you are greeted with a very understated and tasteful restaurant seating about 60-70 people. For a Tuesday night

    • Review by Ellym106, TripAdvisor, April 2018 We had an excellent meal here. We visited India in November and know how the food is supposed to be – and this is it! Everything was beautifully cooked and full of flavour, with our particular favourites being the onion pakoras, laccha parathas and the planner makhni – the