Ingredients
Scale
Beet Tikka
- 4 potatoes boiled, peeled & mashed
- 2 cups bread crumbs
- 1⁄2 cup frozen mixed vegetables
- 1⁄4 cup beetroot finely chopped
- 1⁄4 cup onion finely chopped
- 1/4 cup cilantro finely chopped
- 2 green chilies finely chopped
- 2 tbsp oil
- 1 tsp each coriander powder, cayenne pepper & garam masala
- Juice of half a lemon or lime
- 1 tsp each of salt and pepper
- oil for frying
- 12 pack slider buns
Batter
- 4 tbsp all purpose flour
- 2 tbsp cornstarch
- 1⁄2 cup water + 2 tbsp
- 1 tsp each of salt and pepper
Jalapeño Lime Slaw
- 1⁄2 cup mayo
- 1 bag coleslaw mix (I used 4 cups of slaw)
- 1⁄2 cup red onions thinly sliced
- 1⁄4 cup cilantro finely chopped
- 2 jalapeños thinly sliced
- 1 tsp each of: sugar, salt & pepper
- juice of half 1 lime
- Lime zest
Instructions
Jalapeño Lime Slaw
- Mix all the ingredients together for the coleslaw and set aside.
Batter
- Combine all the ingredients for the batter, mix well and set aside.
Beet Tikka
- Placed mashed boil potatoes in a bowl, add the frozen mixed vegetables, beetroot, onions, green chilies and cilantro. Mix well until everything is combined.
- Next add all the spices to this mixture. Mix and combine everything together. Form mini patties and coat in the batter and cover them in the bread crumbs.
- Heat your oil and place a couple of the beet tikka cutlets to fry. Fry until golden brown.
- Toast the mini sliders and spread *chutney of choice. Place the beet tikka cutlet on the bun and top it off with the coleslaw. Serve with a cold beer and enjoy!
Notes
- I made some date chutney for this recipe, you can use my short cut recipe for the delicious chutney and make it at home in minutes.
- You can also add some hot sauce, or sriracha of choice to these sliders!
- Prep Time: 20
- Cook Time: 20
- Category: Indian
Keywords: Beet tikka sliders, slaw, chutney, cutlets, fusion recipe,