Air fryer recipe · Snacks
Beetroot Vegetable Chop
A jewel-red winter chop of beetroot, carrot and peanuts that turns sweet and crisp in the air fryer.
- 32 minTotal time
- 185°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 2.9 gprotein
- 11.8 gcarbs
- 3.1 gfat
- 1.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Grated beetroot1 cup
- Grated carrot1/2 cup
- Mashed potato1 cup
- Roasted peanuts, crushed3 tbsp
- Bhaja masala (roasted cumin-chilli)1.5 tsp
- Cornflour and breadcrumbsas needed
Method
Saute the vegetables
Cook the grated beetroot and carrot in a little oil until the moisture evaporates and the colour deepens. This step is essential so the filling does not turn soggy later.
Season the filling
Mix in the mashed potato, crushed peanuts, bhaja masala, salt and a touch of sugar to balance the earthy beetroot. Mash everything together into a pliable, slightly sweet dough.
Form ovals
Shape the mixture into smooth oval chops, smoothing any cracks with damp fingertips. Rest them briefly so they firm up before coating.
Double coat
Whisk cornflour with a little water into a thin slurry, dip each chop, then roll generously in breadcrumbs. A second pass gives the signature crackly Kolkata-style crust.
Air-fry to crisp
Mist the chops with oil and lay them spaced apart in the basket. Air-fry at 185C for 15 minutes, turning once, until the crust is firm and burnished.
