Prep: 20 Minutes
Cook: 30 Minutes
Serves: Makes 8 rissoles
2 beetroots, washed and peeled
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 tbsp sunflower oil
30g peanuts, coarsely crushed
2 tsp peeled and grated root ginger
2 tsp curry powder spice blend
¼ tsp chilli powder
¼ tsp salt (optional)
½ tsp sugar (optional)
Place the beetroots, carrots and potatoes in a saucepan and add enough water to cover them. Cook them for 15-20 minutes till they become soft and easy to mash.
Drain them and place them in a bowl. With a masher or a fork, coarsely mash the vegetables and set aside.
In the pan, add 1 teaspoon of oil and tip in the peanuts and the ginger and sauté for a couple of minutes.
Add the mashed vegetables, 2 tsp of the curry powder spice blend, the chilli powder, salt and sugar, if using. Mix well till the vegetables become thick and leave the sides of the pan.
Allow the mixture to cool.
Using wet hands, take a golf ball sized piece of the mash and shape into oval croquettes.
Heat the remaining oil and lightly fry the croquettes for 2-3 minutes until they turn a little darker.
Remove from the pan and place on kitchen paper to drain off any excess oil. Serve with tomato chutney.