This recipe is a dish that we tried at CGH Spice Village’s 50 Mile Diet Restaurant. Chef Jerry Matthew kindly shared the recipe.

The 50 Mile Diet restaurant’s goal is to serve food grown within that radius from the restaurant. Fortunately, being on the Kerala-Tamil Nadu border, the hotel is located close to an area of Tamil Nadu known as the cumbum. This is one of the most fertile valleys in the Theni district of the state and indeed all of South India. Both beetroots and peanuts flourish there and this is a delightful and sophisticated way to combine them.


Beetroot Patties with Peanut Salsa Recipe

Yields
4 - 6 servings

Ingredients

For the beetroot patties:
1 cup beets, grated
1 medium potato, grated
2 Tablespoons olive oil – divided
¼ cup diced shallots
1 diced green chilli
1 teaspoon ginger paste
1 sprig fresh curry leaves
½ teaspoon salt – or to taste
¼ teaspoon coarsely ground black pepper

For the peanut salsa:
½ cup roasted peanuts, roughly chopped
1 medium tomato, diced
1 lime, juiced and juice reserved
¼ teaspoon ground pepper
¼ teaspoon salt or to taste
1 teaspoon oil


Method

For the beetroot patties:

  1. Clean, peel and grate the beet and potato. Set aside.
  2. Heat 1 Tablespoon of the olive oil in a pan and add the curry leaves followed by the shallots, green chilli, and ginger paste.
  3. Cook and stir until the shallots are golden brown in color, add the grated beet and potato, salt and pepper and stir gently until cooked through.
  4. Cool and shape into 12 small round patties.
  5. Heat the remaining olive oil in a fry pan and cook the patties to a light brown colour on each side before serving. Cook in batches to avoid overcrowding which can cause them to be soggy instead of crisp.
  6. Enjoy hot with peanut salsa.

For the peanut salsa:

  1. Combine the peanuts, tomato, lime, lime juice, pepper, salt and oil in a bowl.
    Enjoy along with the beetroot patties.

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