Beetroot and Carrot Veg balls


Beetroot and Carrot Veg balls
Image Credit: Archanas Kitchen

Beetroot and carrot vegetable balls with sautéed leek are healthy vegetarian balls made from beets and carrots, flavored with Italian herbs and served over sautéed leeks. Serve these delicious crispy vegetable balls with a lovely continental dinner.


The vegetable balls are made from grated carrots and beetroot mixed with crumbled paneer and some dried herbs and some fresh ginger to enhance the flavor, then shaped and fried in a Kuzhi Paniyaram pan until crispy. The fried vegetable balls are then served on a bed of leeks sautéed with black sesame seeds. This will be a perfect addition to your main course. The starter contains a lot of nutrients, because carrots and beets are rich in vitamin C and a diabetic-friendly vegetable.


Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4


Ingredients:

1 thinly sliced Leek;

1 tsp. Black sesame seeds

1 tsp. Salted Butter;

2 pelled and grated Carrots;

1 peeled and grated Beetroot;

50 grams crumbled Paneer;

1 inch chopped Ginger;

1 chopped Onion;

1 tsp. Dried oregano;

1 tsp. Tarragon;

1 tsp. Rosemary;

2 tsp. Red Chilli flakes;

1 tsp. Honey;

2 tsp. Gram flour (Besan);

Salt as per taste;

Oil.


How to prepare?

  • To start making the beetroot and carrot meatballs with sautéed leek, make sure all of the vegetables ready.

  • Heat a frying pan with oil, add ginger and let soften, Add onions and fry until translucent.

  • Add the grated carrot and beets and fry until cooked. Add the paneer along with all the dry seasonings and salt.

  • Add honey and chickpea flour and stir until mixture becomes soft and sticky.

  • Turn off the heat. Heat a Kuzhi Paniyaram pan with oil to fry. As soon as the vegetable ball mixture has cooled, shape them into balls and place in each cavity and fry evenly until the beet and carrot balls are crispy.

  • When you are done, set it aside and do the same with the rest of the mixture.

  • Heat a separate shallow pan with butter, add black sesame seeds and add sliced ​​leeks.

  • Fry until soft, add salt and stir well, first place the sautéed leek on a plate and then place the crispy vegetable balls on top.

  • Serve the beetroot and carrot vegetable balls with sautéed leek with a little tzatziki sauce or Mexican chilli and cheese bean dip.

 

Tried this recipe?

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