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4 MINS delivery
Beetroot Cutlet
Serves 4
30 mins
210 Kcal
Discover the beauty of beetroot cutlets- a healthy and delicious snack as colourful as it is tasty. Beetroot cutlet is a recipe that merges the natural sweetness of beetroot with some spices and herbs to give this savoury treat an earthy and spicy hint. Crispy on the outside yet soft on the inside, it is the perfect appetiser or snack for all. To prepare these beetroot cutlets, fresh beetroots are grated and mixed with mashed potatoes, green chillies, ginger, and aromatic spices. The mixture is then patted into shallow-fried patties to a perfect golden brown so that every crunch in the mouth is delivered delightfully. It is an easy recipe of beetroot cutlets, which wonderfully encapsulates the health benefits of beetroots, which are rich in fibre, vitamins, and antioxidants. Enjoy beetroot cutlets as is, with a tangy dip, as a filling in wraps and sandwiches, or accompanied by a fresh salad. These are also great for parties, lunchboxes, or whenever you want a wholesome snack with a specific taste profile. One for the vegetarians! Are you always searching for a healthy twist on a classic cutlet? You'll love these beetroot cutlets, which add a fantastic dash of colourful nutrition to your plate. Try the beetroot cutlet recipe and indulge in those guilt-free, satisfying bites!
Ingredients required for Beetroot Cutlet
- 250 gms beetroot
- 2 potato
- 1 green chilli
- 1 tsp ginger
- 1 eggs
- 1/2 tsp amchur powder
- 1/2 tsp garam masala
- 50 gms bread crumbs
- 1/2 tsp red chilli powder
- 1 onion
- 2 tbsp cornflour
- 2 tbsp coriander
- Salt
- Cooking oil
Cooking steps for Beetroot Cutlet
- 1Start this beetroot cutlets by boiling the beets and potatoes until soft and mushy. You can steam them in a pressure cooker or boil them in water on the stove. Once cooked, let them cool for a few minutes, then peel and grate both into a large mixing bowl.
- 2The grated beetroot adds a vibrant colour to the cutlet mixture, making this dish visually appealing as well as nutritious.
- 3To the grated vegetables, add finely chopped onion, green chilli, and grated ginger. These ingredients infuse the mixture with a savoury aroma and flavour.
- 4Next, season the mixture with 1/2 teaspoon garam masala, 1/2 teaspoon red chilli powder, 1/2 teaspoon amchur powder for tanginess, and salt to taste.
- 5Mix everything thoroughly, ensuring the spices are evenly distributed.
- 6Now, add 50 grams of breadcrumbs. The breadcrumbs help absorb any excess moisture from the vegetables, giving the mixture a dough-like consistency that's easy to shape.
- 7Add freshly chopped coriander leaves for a burst of flavour and colour.
- 8Mix well until the mixture holds together.
- 9Divide the mixture into equal portions.
- 10Roll each portion into a ball, then flatten it gently into a cutlet. You can make round, oval, or even creative shapes like hearts for fun.
- 11Prepare the coating by beating an egg in a small bowl or mixing 2 tablespoons of cornflour with 4 tablespoons of water to form a slurry. This step ensures the cutlets hold their shape during frying and creates a crispy crust.
- 12Dip each cutlet into the egg or slurry, then coat it in breadcrumbs for an added crunch.
- 13Heat oil in a pan over medium heat. Once the oil is hot, gently place the cutlets in the pan.
- 14Fry them in batches, ensuring you don't overcrowd the pan.
- 15Cook each cutlet for about 2–3 minutes on each side until golden brown and crispy.
- 16Reduce the heat if necessary to avoid burning.
- 17Once fried, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
- 18Serve them hot with mint chutney or ketchup on the side. Adjust the spice level to suit your taste by adding or reducing the amount of green chillies or red chilli powder.
- 19For a vegetarian version, stick to the cornflour slurry instead of the egg. You can store any leftover cutlet mixture in the refrigerator for up to two days.
- 20Shape and fry fresh cutlets whenever you're ready to enjoy them.
- 21This recipe of beetroot cutlets are delicious and packed with nutrients from the beetroot and potatoes.