Ethiopian Beetroot and Potato Cutlets

Ingredients

• 2 medium Beetroot
• 2 medium Potatoes
• 0.25 cup Onion
• 2 cloves Garlic
• 1 tbsp Berbere Spice Mix
• 0.25 cup Chickpea Flour
• 0.25 cup Potato Starch
• 0.25 cup All-Purpose Flour
• 2 tbsp Vegetable Oil
• 0.5 tsp Salt

Instructions

1. 1Place the 2 medium beetroots and 2 medium potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-30 minutes, or until fork-tender. Drain the water, let the vegetables cool slightly until you can handle them, then peel the beetroots and potatoes.
2. 2While the vegetables are cooling, finely chop the 0.25 cup onion. Mince the 2 cloves of garlic. Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a medium skillet over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 1 tablespoon of Berbere Spice Mix to the skillet with the onion and garlic. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4In a large bowl, mash the peeled beetroots and potatoes until smooth. Add the cooked onion, garlic, and spice mixture from the skillet, along with the 0.5 teaspoon of salt. Mix everything together thoroughly.
5. 5Add the 0.25 cup chickpea flour to the beetroot and potato mixture. Mix well until the mixture is firm enough to shape into patties. If the mixture seems too wet, add a little more chickpea flour, 1 tablespoon at a time, until it holds its shape.
6. 6Form the mixture into 8-10 small, flat cutlets, about 1/2-inch thick. You can lightly dust your hands with a little of the 0.25 cup potato starch or 0.25 cup all-purpose flour if the mixture is sticky.
7. 7Wipe out the skillet if necessary, then add the remaining 1 tablespoon of vegetable oil. Heat the oil over medium heat (350°F / 175°C). Carefully place the cutlets in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until they are golden brown and crispy.
8. 8Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Ethiopian Beetroot and Potato Cutlets warm.

Substitutions

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