Beetroot Cutlets - Goan style

There are many recipes than can be accommodated in the vegetarian kitchen that embrace the Goan flavors. Vegetarian cooking not only adds a healthy value to your household but eating less meat reduces our carbon footprint on the world.
In colder weather beetroots thrive and are found readily in our local markets.  Knowing that the product is fresh (and local) is a good time to purchase and cook with that produce.  This is the first time I have tried this recipe, in an attempt to be creative with the humble beetroot.  I know many of you will share my childhood memories of using beets to apply lipstick on our mouths, and even courageous enough to apply warpaint on our faces without being caught! Be prepared to get your hands red too!
Leaving out the chilly will make this a very child friendly recipe.  These cutlets are great for meatless burgers.

Ingredients

2 large beetroots cooked
1 cup mixed vegetables cooked ( can be frozen)
1 onion chopped finely
1 teaspoon ginger powder ( or fresh grated)
1 teaspoon garlic powder ( or 2 fresh pods finely minced)
1 heaped teaspoon ground jeera/cumin
1 heaped  teaspoon coriander powder
1 teaspoon amchur or lime juice to taste
1 green chilly chopped finely (or to taste)
approx 2 tablespoons corn flour
2 tablespoons fresh coriander chopped
1/3 cup breadcrumbs ( for gluten free diets add ground almonds )
salt to taste
Semolina for coating ( use ground almonds for gluten free diets)

Method

Cook the beets, peel and chop roughly.  I used the food processor and the chopping blade. Pulse gently so the beets are not pureed.

In a microwave safe dish add the onions, chilies, garlic, ginger, jeera and coriander powders. Add 1 teaspoon of olive oil and stir. Microwave on high for about 3 minutes till the onions are soft.
Cool and add the amchur or lime juice.

Cook the mixed vegetables
Put the beets , vegetables, and the onions in a blender or food processor and chop until it resembles large breadcrumbs .  A few small chunks will add texture to the cutlets.  Leave aside.

Add salt to taste, and a pinch of black pepper.
Add the fresh coriander.
Add the corn flour and breadcrumbs and mix well.  Let it stand for 5 minutes.

Shape the cutlets and coat lightly with semolina.

Lay on a lined and greased baking tray. Spray gently with cooking oil. 

 Bake at 400 F oven for 15 minutes till brown and crispy. Do not burn.  Let it rest for a few minutes before serving.
( Note: this can be shallow fried as well)

Serve with your favorite chutney, dip or aioli