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
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.