Malai Artichoke Recipe

Prepare Beets and Potatoes

Peel and grate fresh beetroots until you have about 2 cups. If you prefer, you can roast whole beets wrapped in foil at 200°C (400°F) for 40–50 minutes, cool, then peel and mash — that will concentrate flavor. Boil potatoes until tender, drain, peel and mash smooth. Allow both to cool slightly.

Remove Excess Moisture

Place grated beetroot in a clean kitchen towel or fine sieve and press firmly to remove excess liquid. This prevents soggy cutlets. Reserve up to 2 tablespoons of beet juice for another use (or discard).

Make Cutlet Mixture

In a large mixing bowl combine drained grated beetroot, mashed potato, finely chopped onion, minced garlic, chopped green chili, chopped coriander, ground cumin, garam masala, salt and black pepper. Mix until evenly distributed.

Bind and Shape

Add 3/4 cup breadcrumbs and 2 tablespoons flour to the beet mixture, then crack in the egg (or add prepared flax egg). Mix well; the mixture should hold together when pressed. If too wet, add up to 2 more tablespoons breadcrumbs. Divide mixture into 8 equal portions and shape each into a 7–8 cm (3 in) round patty about 1–1.5 cm thick. Dredge lightly in extra breadcrumbs to coat for a crisp exterior.

Cook Cutlets

Heat a large nonstick skillet over medium heat and add 2 tablespoons oil. When hot, add half the cutlets (do not overcrowd) and cook 3–4 minutes per side until a crisp brown crust forms and center is heated through. Add remaining 2 tablespoons oil and cook the second batch. Transfer cooked cutlets to a paper towel-lined plate and keep warm in a low oven (120°C/250°F) if desired.

Whip Cream

Chill a small mixing bowl and whisk or whisk attachment for a few minutes. Pour 1/2 cup heavy cream into the bowl with 2 tablespoons cold water and whisk until soft peaks form. Do not over-whip; you want a light, billowy mousse texture.

Prepare Ricotta Base

In a separate bowl, smooth 1 cup ricotta with 1 teaspoon powdered sugar, lemon zest, lemon juice and 1/4 teaspoon salt using a spatula or small whisk. Taste and adjust sugar/salt to balance the ricotta's savoriness with a subtle brightness.

Fold Together

Gently fold the whipped cream into the ricotta in two additions to keep the mixture airy. Use a rubber spatula and fold until homogeneous but still light. Transfer mousse to a piping bag or a small bowl and chill until ready to serve (10–15 minutes).

Plate two warm beetroot cutlets per serving. Pipe or spoon a generous dollop (about 2 tablespoons) of ricotta mousse beside or on top of each cutlet.

Scatter microgreens or baby arugula over the plate, sprinkle with toasted sesame seeds or crushed pistachio for texture, and finish with a light drizzle of olive oil and a squeeze of lemon wedge to taste.

Serve immediately while cutlets are warm and mousse is cool to create a pleasing contrast of temperature and texture.