Beetroot and Carrot Veg balls with sautéed leek Recipe
A vegetarian Continental recipe with leek - thinly sliced, black sesame seeds, butter. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
17 steps- 1
To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready
leek - thinly sliced(1)beetroot - peeled and grated(1) - 2
Heat a skillet with oil, add ginger and allow it to soften
inch ginger - chopped(1) - 3
Add onions and stir fry till they turn translucent
onion - chopped(1) - 4
Add grated carrot and beetroot and saute till they are cooked
carrots (gajjar) - pelled and grated(2)beetroot - peeled and grated(1) - 5
Add paneer along with all the dried seasonings and salt
paneer (homemade cottage cheese) - crumbled(50 grams)dried oregano(1 teaspoon)salt - to taste - 6
Add honey and chickpea flour and give it a stir
honey(1 teaspoon)gram flour (besan)(2 tablespoon) - 7
The mixture will become soft and sticky
- 8
Switch off the heat
- 9
Heat a kuzhi paniyaram pan with oil to fry
- 10
Once the veg ball mixture cools down
- 11
Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up
beetroot - peeled and grated(1) - 12
Once done keep it aside
- 13
Do the same for the rest of the mixture
- 14
Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it
leek - thinly sliced(1)black sesame seeds(1 teaspoon)butter(1 teaspoon) - 15
Saute till it softens add salt and stir well
salt - to taste - 16
Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top
leek - thinly sliced(1) - 17
Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch
leek - thinly sliced(1)beetroot - peeled and grated(1)onion - chopped(1)red chilli flakes(2 teaspoon)
Rate this recipe
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Beetroot and Carrot Veg balls with sautéed leek Recipe
A vegetarian Continental recipe with leek - thinly sliced, black sesame seeds, butter. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
17 steps- 1
To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready
leek - thinly sliced(1)beetroot - peeled and grated(1) - 2
Heat a skillet with oil, add ginger and allow it to soften
inch ginger - chopped(1) - 3
Add onions and stir fry till they turn translucent
onion - chopped(1) - 4
Add grated carrot and beetroot and saute till they are cooked
carrots (gajjar) - pelled and grated(2)beetroot - peeled and grated(1) - 5
Add paneer along with all the dried seasonings and salt
paneer (homemade cottage cheese) - crumbled(50 grams)dried oregano(1 teaspoon)salt - to taste - 6
Add honey and chickpea flour and give it a stir
honey(1 teaspoon)gram flour (besan)(2 tablespoon) - 7
The mixture will become soft and sticky
- 8
Switch off the heat
- 9
Heat a kuzhi paniyaram pan with oil to fry
- 10
Once the veg ball mixture cools down
- 11
Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up
beetroot - peeled and grated(1) - 12
Once done keep it aside
- 13
Do the same for the rest of the mixture
- 14
Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it
leek - thinly sliced(1)black sesame seeds(1 teaspoon)butter(1 teaspoon) - 15
Saute till it softens add salt and stir well
salt - to taste - 16
Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top
leek - thinly sliced(1) - 17
Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch
leek - thinly sliced(1)beetroot - peeled and grated(1)onion - chopped(1)red chilli flakes(2 teaspoon)
Rate this recipe
