Cottage Cheese Cutlet With Beetroot Dip

byGuest Contributor

Looking for a quick evening snack? This cutlet and dip combo can be your go-to!

INGREDIENTS

For the cutlets:

250 grams cottage cheese
200 grams potatoes, boiled, peeled and mashed
3 green chillies, finely chopped
1 cup corn, boiled
½ red bell pepper, finely chopped
½ teaspoon pepper powder
1 teaspoon each, ginger and garlic paste
Juice of ½ a lemon
Salt to taste
Oil for frying

For the dip:

1 cup hung curd
½ teaspoon garlic paste
1 medium beetroot, boiled and pureed
¼ teaspoon pepper powder
½ teaspoon cumin powder
½ teaspoon paprika powder
Juice of ½ a lemon
Salt to taste

METHOD

Mix all the cutlet ingredients together. Take handfuls of the mixture and pat them into round cutlets.
Heat a pan and place the cutlets on it. Drizzle oil around them and fry them evenly on both sides till the sides are well done.
Mix all the dip ingredients together and serve with the cutlets.

Smita Deo is a culinarist and author of ‘Karwar to Kolhapur via Mumbai’, a cookbook that is full of traditional recipes that she has learnt from her families. She has curated food festivals in many fivestar hotels across India and is currently hosting two cooking shows on the internet—‘Get Curried’ and ‘Ruchkar Mejwani’. You can follow her on Instagram @smitadeoofficial for more interesting recipes.

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