Beetroot Cutlets

Appetizing and pretty patties prepared by a delectable combination of boiled potatoes, peas and beetroot. These crisp from outside and soft inside delicious little hearts will delight the kids & every member of your family.

Time: 30 minutes


Serves: 2

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  1. 2 large potatoes, boiled & peeled
  2. 1 small beetroot, finely grated
  3. 1/2 cup boiled peas
  4. 2 tablespoons finely grated carrots
  5. 11/2 teaspoons freshly ground ginger
  6. 11/2 teaspoons freshly ground green chillies or to taste
  7. 2 teaspoons lemon juice
  8. 1 tablespoon finely chopped coriander leaves
  9. 2 slices of whole-wheat bread
  10. 1 teaspoon chat masala
  11. Oil for deep-frying
  12. Salt to taste


  1. Combine all the ingredients except bread and oil in a large bowl. Place the bread slices on a chopping board and get rid of the edges with the help of a knife. Dip the bread slices in water and squeeze them between your palms. Mash them into the cutlets mixture and mix well.
  2. Grease your palms with oil. Take a portion of cutlet mixture and shape it into a ball. Flatten it gently between your palms and give it the shape of a heart using a cutlet mould or a cookie cutter. Repeat the same process to make cutlets from the remaining mixture.
  3. Heat oil for deep-frying . The oil should be medium hot. Drop a bit of cutlet mixture into the oil, it should come up, but not change color right away. Drop 4-5 cutlets at a time into the oil. Deep fry them on medium heat till they turn crispy.

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