Original name: Chukkandar tikki

Origin: India

500 gr of red beetroots, grated
250 gr of potatoes, peeled and chopped
1 small spoon of salt
1 small spoon of grated ginger root
2 cloves of garlic, smashed
1 small spoon of ground coriander
half small spoon of garam masala
juice of half lime
100 gr of semolina flour
50 gr of breadcrumbs (optional)
1 spoon of white flour
200 ml of water
100 ml of corn oil

Put the potatoes in a pot and cook them. In the meantime, add the salt to the grated beetroots and let it rest for 10-15 minutes. When the potatoes are ready, crush them with a fork.
Squeeze the beetroots to remove excess water and keep it compact. Put the roots, boiled and crushed potatoes, garlic, ginger, spices and lime juice in a bowl and knead well with your hands. If the texture is not compact enough, you can add a bit of breadcrumbs. Give the burgers a flat shape.
Mix 1 tablespoon flour with 200 ml of water. Spread this mixture on the burgers on both sides and cover theem with semolina at the end.
Put little corn oil on the frying pan. When the oil is hot, start baking the burgers on two sides: on each side 2 minutes.