Kolkata x France
Beetroot chop with goat cheese
Kolkata's ruby red chop with a tangy goat cheese heart. A bistro salad, deep fried and proud.
50 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original439kcalsame
13 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the cumin, coriander and red chilli on medium low heat for 2 minutes and grind. This is the bhaja masala.
- 2Heat 1 tbsp oil in a pan on medium heat. Add the ginger and chilli for 30 seconds, then the beetroot and carrot for 8 minutes until dry. Add the potato, peanuts, raisins, sugar, salt, bhaja masala and garam masala and cook 2 minutes. Cool.
- 3Divide into 12. Flatten each, press in a small piece of goat cheese and shape into ovals, sealing well.
- 4Roll in maida, dip in beaten egg and coat in breadcrumbs.
- 5Heat the oil to 175°C on medium heat. Fry in batches for 3 minutes until deep golden. Drain.
- 6Whisk the mustard paste, honey and lemon. Toast the walnuts in a dry pan on medium heat for 2 minutes and chop. Serve the chops with the sauce and walnuts.
Serve it like this
Cut one chop open to show the ruby filling and white cheese, and lean it against two whole ones. Drizzle honey mustard across the plate and scatter walnuts.
