Beetroot Cutlets

Beetroot Cutlets
Beetroot Cutlets
Beetroot Cutlets
Beetroot Cutlets

Few days back when I made beetroot for main course, everybody at home liked the taste. This time I thought to experiment slightly with the wonderful vegetable and make something different. I was anyway looking to make something for the evening snacks, so I made Beetroot Cutlets. I just cannot explain in words the yummy taste of the cutlets and just the right time to serve with tea or coffee. They can also be served as a starter and would set the mood for the main course. The cutlets looked very appealing covered in til with red and yellow contrasting colors and were just grabbed of the plate quickly. Why don’t you also give them a try, I’m sure you would have a wonderful evening. Use this Beetroot Cutlet Recipe and serve anytime you like.

All you need is (serves 4)

Beetroot – 1 cup (grated)

Potato – 1 cup (boiled and mashed)

Cumin seeds – 1/4 tsp

Green chili – 1/2 tsp (cut in small pieces)

Green coriander – 1/2 cup (chopped)

Ginger – 2 tsp (grated)

Chaat masala – 1 tsp

Salt to taste

Rock salt – 1/2 tsp

Dry mango powder – 1/2 tsp

Cumin powder – 1 tsp

Lemon juice – 1 tsp

bread crumbs – 2 tsp

Til for coating

Oil for shallow frying

Beetroot Cutlet Recipe

Preparation time: 20 min.

Cooking time: 15 min.

Heat 2 tsp oil in a pan, add cumin seeds, when they start to crackle, add beetroot and fry for 2-3 min (maintain crunchiness)

Mix all other ingredients except til in a bowl.

Add fried beetroot and mix well.

Form into cutlet shapes and coat all over with til.

Heat oil in a pan and fry the cutlets from both sides till done.

Serve hot with your favorite chutney.