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Beetroot Cutlet with Potatoes

Gayathri Vijayakumar
Beetroot cutlet is a savoury, fried patty made primarily from grated beetroot, mashed potatoes, and a flavorful blend of Indian spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indian
Servings 20 cutkets

Ingredients
  

  • 1 large Beetroot
  • 2 large Potatoes
  • 2 teaspoon Oil
  • 1 medium Onion finely chopped
  • 1 Green Chilli finely chopped
  • ½ tablespoon Ginger Garlic Paste
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Cumin Powder
  • Salt as needed
  • 2 tablespoon Mint Leaves
  • 2 tablespoon Coriander Leaves
  • 3 tablespoon Maida / All Purpose Flour
  • Water as needed
  • 1 cup Breadcrumbs
  • Oil for frying

Instructions
 

  • Peel and grate the beetroot. Keep it aside.
  • Boil potatoes, peel the skin and mash the potatoes completely. I cooked the potatoes for five whistles in pressure cooker.
  • Add oil to a pan. Add chopped onion, green chilli, ginger garlic paste. Saute for a few minutes.
  • Add grated beetroot, turmeric powder and salt. Saute for a few minutes.
  • Add cumin powder, red chili powder, and garam masala and cook until the beetroot is well cooked.
  • Add boiled, mashed potatoes and mint leaves. Combine well with the beetroot tikki mixture.
  • Cook well till the mixture is dry and no moisture is left.
  • Add coriander leaves. Mix well and let the mixture cool down.
  • Divide the mixture into equal portions into round-shaped patties. Alternatively you can use heart-shaped cutter to make heart shaped cutlets.
  • Make a maida slurry by combining maida with water.
  • Roll the beetroot patties in the all-purpose flour/maida slurry. Roll them again in breadcrumbs. Shake off any excess breadcrumbs.
  • Once all patties are ready, refrigerate for 30 minutes.
  • Heat oil in a pan over medium heat for frying.
  • Drop the beetroot patties in the hot oil and cook until both sides turn golden brown and crispy.
  • Once done, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
  • Serve the hot beetroot cutlet with mint chutney, tamarind sauce, or tomato ketchup.
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