Serves 4 | Prep time 40 mins | Cooking time 30 mins
Ingredients
2 beetroots
1 potato
4 tsp star anise powder
50g breadcrumbs
1 small piece ginger, chopped
1 green chilli, chopped
2 tbsp corn oil
Method
1. Wash and boil the beetroot and potatoes separately until done. Allow to cool.
2. Peel and grate both into a mixing bowl. Season to taste. Add star anise powder, breadcrumbs, ginger and chilli. Mix well.
3. Shape into four or eight equal-sized patties. 4. In a non-stick pan, add the oil and shallow-fry the patties for 3-4 minutes on each side until crisp. Remove to a kitchen towel so the excess oil is absorbed.
5. Serve with a chutney of your choice.
— Recipe courtesy of Executive Chef Jitin Joshi at Taj Dubai
