Vegetable Cupcakes

I am not too fond of beets, especially raw ones, but the other day when I saw these fresh bunches with green leafy tops at the farmer’s market I couldn’t resist buying them. Once home I decided to cook them along with some carrots and peas which could be used as a sandwich filling, made into chops (croquettes) or just savored like a curry with some rice or roti. As I was grating the vegetables the idea for this recipe came to mind.

Ingredients:
Beet – 1 (grated)
Carrots – 2 (grated)
Scallion – 1 stem (sliced)
Frozen peas (thawed) – a handful
Frozen corn (thawed) – a handful
Grated ginger – 1 tsp
Egg – 1 (beaten)
Grated parmesan cheese
Salt & pepper -- to taste
Chili powder – ¼ tsp
Breadcrumbs
Olive oil – 1 tbsp

Procedure:
Preheat oven to 375F.

In a large bowl mix the grated beet, carrots, ginger and chili powder. Season with salt and pepper.

Add the beaten egg and olive oil and combine well.

Next add the frozen peas, corn and scallion and mix.

Now fill up the cups of a muffin pan with ¾ of the veg mixture.

Sprinkle breadcrumbs on top. Top it off with the grated parmesan cheese (as much or as less as you like) and bake for 25-30 minutes.