My 249th recipe, “Beetroot Cutlet”, a delicious, colorful and healthy appetizer / snack. Thought that there is little more time before the New Year’s Eve and decided to sneak in one more of my favorite appetizers, which would just perfect for the party. Unlike other tea time snacks, cutlet was one dish my mom frequently made at home. It was probably because it was the easiest way for her to make me eat veggies. So I never bothered to try cutlets from restaurants. My taste buds, were only accustomed to my mom’s special veggie cutlet.
The first time I ate a cutlet elsewhere was at a restaurant here. They had a grand opening and it was advertised to be located on a hill top. So thought it would be fun having dinner there and decided to pay them a visit. Cutlet was what I had ordered for appetizer. I soon regretted my decision. The cutlet was so bad that it was only one among very few times that I was not able to complete the food ordered and had to leave it on my plate. Since then I had decided to only have cutlet when made at home.
I had already posted my mom’s special veggie cutlet recipe earlier. While it tastes delicious, it can get a little time consuming with a lot of ingredients being added. So decided to provide a quick fix solution of the same. This beetroot cutlet is perfect for folks who need a delicious snack / appetizer but do not have the time to cut onion, saute, etc. This cutlet is so easy to make. You just have to cook your veggies, throw in the spices, shape your patties and fry it to have a delicious appetizer.
Beetroot also adds a natural bright color to the cutlet and makes this dish attractive and perfect to add on to your party menu. This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs. The combination of potato and beets makes the inside soft, juicy and with an amazing flavor. All in all it is a appetizer which will be a treat for your eyes as well as your tummy 🙂
- 1 large Beetroot
- 2 medium Potato
- 2 Bread slices
- 1/2 tsp Salt (adjust per taste)
- 1/2 tsp Red chilli powder (adjust per taste)
- 1/4 tsp Jeera powder
- 1/4 tsp Amchur Powder
- 1/4 tsp Garam Masala
- 1 Tbsp Mint leaves (finely chopped)
- 2 Tbsp Coriander leaves (finely chopped)
- All purpose flour - for coating
- Bread crumbs - for coating
- Oil - for frying
- First cook the potatoes, roughly mash them and keep aside. Also, cook the beet root and grate it finely.
- Add the bread slices to a blender/mixie and grind into a dry powder.
- Add the mashed potato, grated beetroot, salt, chilli, jeera, amchur, garam masala, mint, coriander leaves to a large mixing bowl. Now, mix all the ingredients until well combined.
- Now, add the ground bread powder little by little and mix until you get a thick dough. I used powder from 2 bread slices.
- Add the all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
- Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated, take a small portion of the dough. Roll it into a log shape. Now dip the prepared dough into the flour paste and roll until fully coated.
- Now, place it on top of the bread crumbs. Slightly press with your fingers to flatten out the patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.
- Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other patties.
- Enjoy hot with ketchup.
Notes | FAQ
- The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside. - Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption. - You can even deep fry or just pan/tawa fry the cutlets.