Beetroot cutlets

Directions

1. 1

   Step 1

   

   Wash and peel the beetroot. Wash the egg. Rinse and peel the garlic. Prepare the pots, grater, and frying pan.

   TipTo prevent the cutlets from burning, choose cookware with a non-stick coating.

2. 2

   Step 2

   

   Fill the pot with water. Bring the liquid to a boil over medium heat.

3. 3

   Step 3

   

   When the water boils, add the peeled beetroot. Leave it to cook for 30-40 minutes.

   TipTo check if the beetroot is done, pierce it with a knife or fork. If the vegetable is soft, it can be removed.

4. 4

   Step 4

   

   Place the egg in another pot. Cover with water and place over high heat. Wait for it to boil, reduce the heat, and cook for another 8 minutes.

   TipTo prevent the shell from cracking during boiling, add 1 tsp of salt to the water.

5. 5

   Step 5

   

   Cool and peel the boiled egg. Dice it finely.

   TipCover the egg with cold water for 5-7 minutes. This will make the shell peel off much easier.

6. 6

   Step 6

   

   Cool and grate the beetroot on a coarse grater. Transfer it to a bowl.

7. 7

   Step 7

   

   Add the egg, minced garlic, semolina, and salt to taste to the beetroot. Mix well.

8. 8

   Step 8

   

   Heat the pan with oil over medium heat. Form the cutlets and place them in the pan. Fry for 3 minutes on each side.

   TipTo shape the cutlets, use a tablespoon.

9. 9

   Step 9

   

   Serve the beetroot cutlets warm or cold with a fresh vegetable salad.