Beetroot Cutlets are a tasty vegetarian snack made with grated beets, potatoes, and simple spices. They’re crispy on the outside and soft, earthy, and slightly sweet inside. These cutlets are perfect for tea-time, as a party snack, or even in wraps and burgers. This recipe makes about 8–10 cutlets and serves 4 people.
Ingredients
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2 medium beetroots, boiled and grated
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2 medium potatoes, boiled and mashed
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1 small onion, finely chopped
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1 green chili, finely chopped (optional)
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1 teaspoon ginger-garlic paste
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½ teaspoon garam masala
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½ teaspoon cumin powder
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¼ teaspoon red chili powder
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Salt, to taste
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2 tablespoons chopped coriander leaves
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3 tablespoons breadcrumbs (plus more for coating)
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Oil, for shallow frying
Instructions
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In a large bowl, combine grated beetroot, mashed potato, chopped onion, green chili, and ginger-garlic paste.
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Add garam masala, cumin, chili powder, salt, coriander leaves, and breadcrumbs. Mix until everything holds together like dough.
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Divide into equal parts and shape into round or oval patties.
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Roll each cutlet in dry breadcrumbs for a crisp coating.
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Heat oil in a pan over medium heat. Shallow fry the cutlets until golden brown and crisp on both sides. Drain on paper towels.
Serving
Serve hot with mint chutney, ketchup, or yogurt dip. They also work great in sandwiches or as a burger patty.
Storing
Uncooked cutlets can be stored in the fridge for up to 2 days or frozen for longer. Fry just before serving for the best texture.
Beetroot Cutlets are a bright, healthy twist on classic patties — colorful, filling, and full of flavor.
