Fusion Carrot-Beetroot Patties with Ginger-Chili Crunch

Fusion Carrot-Beetroot Patties with Ginger-Chili Crunch ingredients

• 1.5 cups carrots
• 1 cup beetroots
• 1.5 tbsp ginger
• 1 tbsp garlic
• 1 green chilies
• 3 tbsp scallions
• 3 tbsp cornstarch
• 2 tbsp chickpea flour (besan)
• 1.5 tsp light soy sauce
• 1 tsp rice vinegar
• 0.25 tsp white pepper
• 0.5 tsp salt
• 2 tbsp neutral oil
• 0.25 cup crispy fried onions
• 2 tbsp crispy fried garlic
• 1 tbsp fresh ginger
• 1 tsp red chili flakes
• 1 tbsp toasted sesame seeds
• 0.25 tsp sugar
• 0.25 tsp salt

How to make Fusion Carrot-Beetroot Patties with Ginger-Chili Crunch

1. Prepare the vegetables for the patties: Grate 1.5 cups carrots and 1 cup beetroots. Squeeze out as much excess liquid as possible from both grated vegetables using a clean kitchen towel; this ensures the patties hold their shape and crisp up nicely.
2. In a large mixing bowl, combine the squeezed carrots and beetroots with 1.5 tbsp minced ginger, 1 tbsp minced garlic, 1 chopped green chili, 3 tbsp chopped scallions, 3 tbsp cornstarch, 2 tbsp chickpea flour (or all-purpose flour), 1.5 tsp light soy sauce, 1 tsp rice vinegar, 0.25 tsp white pepper, and 0.5 tsp salt. Mix thoroughly with your hands until the mixture is uniform and pliable.
3. Form the mixture into small, flat patties, about 2.5-3 inches in diameter and 0.5 inch thick. You should yield about 8-10 patties. Place them on a plate or tray lined with parchment paper.
4. Prepare the Ginger-Chili Crunch: If making homemade crispy ginger, finely grate 1 tbsp fresh ginger and fry it in a small amount of neutral oil until golden and crispy, then drain. In a separate dry bowl, combine 0.25 cup crispy fried onions, 2 tbsp crispy fried garlic, the prepared crispy ginger, 1 tsp red chili flakes, 1 tbsp toasted sesame seeds, 0.25 tsp sugar, and 0.25 tsp salt. Lightly crush the larger crispy bits with the back of a spoon to create a coarse, textural topping.
5. Heat 2 tbsp neutral oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, carefully place the patties into the pan in a single layer, ensuring they don't touch. Do not overcrowd the pan; cook in batches if necessary.
6. Pan-fry the patties for 4-5 minutes per side, or until they are deeply golden brown and crispy on the exterior, and cooked through. The beetroots will give them a rich, dark color. Adjust heat as needed to prevent burning.
7. Using a spatula, carefully transfer the cooked patties to a wire rack set over paper towels to drain any excess oil. Repeat the frying process with any remaining patties.
8. Serve the warm Fusion Carrot-Beetroot Patties immediately. Generously sprinkle each patty with the prepared Ginger-Chili Crunch. The crunch provides a burst of savory, spicy, and aromatic flavor and texture, complementing the patties without relying on a liquid sauce.

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