And I am pleased once again to report it worked out rather well.
After a taster bite - cooks treat, my first impression of this was very good. I can only describe it as a healthy baked spicy fritter, but unlike those hand held morsels, these have to be eaten off a plate with a knife and fork.Then my thoughts turned to how was I to serve these, when the phone rant. It was my brother telling me he was coming over to drop some homemade Pilau rice and minty yogurty sauce. How fortunate for me, as both these additions turned this mini beetroot loaf into a filling meal.
Its up to you if you wish to wrap them in the beetroot leaves, although it gives them a two-tone effect, I have to admit they can be a tad fiddly, so its up to you if you want to make them with or without. As I mentioned earlier, I had the leaves still in tact, so wanted to find a way of using them, also noone can accuse me of wasting. I can be a thrift soul when I put my mind to it.
You can easily make this recipe in a loaf tin, but as I do have mini loaf tins, I opted for individual portions. These can be served either warm or at room temperature. I am linking this recipe to June's edition of Simple and in Season, a monthly event created by Ren Behan at Fabulicious Food. This month it is being hosted by Laura at How to Cook.
Savoury Beetroot Loaf Wrapped in Beetroot Leaves
2 - 3 tablespoons vegetable oil plus extra for greasing loaf tin(s)
1 large onion, peeled and minced
200g - 250g raw beetroot, peeled and grated
1large potato, grated
1 - 1½ tablepoons garam masala
½ teaspoon cayenne or chilli powder
6 - 10 beetroot leaves, to line the loaf tin(s), any extra beetroot leaves should be shredded
100g wholemeal breadcrumbs
Salt and black pepper to taste
Preheat the oven at gas mark 4/180oc. First line the loaf tin or individual tins with greased baking parchment paper. Then coat with additional oil. Now carefully arrange the beetroot leaves into the loaf tin, its okay if it overlaps. Then evenly spoon out the beetroot mixture into the loaf tin or between the mini loaf tins. Turn the overlapping beetroot leaves over, so they cover the filling.
Bake in the oven for 30 minutes for mini loaves; or 45-50 minutes for the larger version. Allow to cool, before turning out and serving.