Beetroot Cutlets – Crispy yummy cutlets made with beetroot, boiled potatoes, and veggies. These are perfect for tea time snacking, for kids parties or for breakfast. kids love its red color and beets add their own flavor and nutrition to these cutlets. You can always go healthy with these and bake these or shallow fry to avoid deep frying.
How to make Beetroot Cutlets
preparation time: 10 minutes
cooking time: 15-20 minutes
serves 4 or 6
1 small beetroot
5 boiled potatoes
1/2 cup boiled peas and carrots
1 tbsp chopped coriander leaves
2 tbsp bread crumbs
1 tsp chopped green chilies
1 tsp grated ginger
juice of 1 lemon or 1 tsp chaat masala
salt to taste
1/2 tsp red chili powder
1/4 tsp garam masala
oil for frying
Note: if you are not very sure about beetroot flavor in cutlets start by adding 1/2 beetroot first. it will give a mild flavor to the cutlets.
To make Beetroot Cutlets
First of all, get all the ingredients ready for cutlets. Peel and grate beetroot and boiled potatoes. roughly chop coriander/ dhania leaves. finely chop green chilies. Peel and grate ginger. Boil peas and carrot cubes.
Mix everything in a large bowl or plate to make the dough. look at that beautiful beet color. Taste the mixture to check the spices and you can add more if you want.
Give them shape as you want. Heat oil in a kadhai and when it is hot first fry one cutlet. If Cutlet does not break and holds its shape then fry all the other cutlets in batches of 2-3 at a time.
But if it breaks then add more breadcrumbs to the dough and check again by frying one cutlet. You will have to change flame from high to medium from time to time to ensure even frying.
Fry till golden on the outside. Serve hot with green chutney, ketchup and of course, TEA 😉
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