Beetroot Cutlets

Beetroot cutlets with step-by-step photos and instructions.

Beet cutlets are not only tasty, they are nutritious too. They are made using beetroots and potatoes coated with rava(semolina). This is a very simple recipe that does not use spices or spice powders. Crispy outside, soft inside…perfect! Started drooling yet?? Read on…

These can be served at kids birthday parties or as starters for a get-together. They are ideal as a snack and a very good option for kids tiffin-box. You can prepare the mixture ahead of time and refrigerate. The dark crimson colour of beetroots makes them very appealing and appetizing always leaving you wanting for more!

Beets posses a remarkable nutritional profile. Low in calories, high in vitamins and minerals. Most mothers face the challenge of getting their kids to eat veggies. Especially with something like beetroot, which has so many benefits, we are clueless how to incorporate them in our kid’s diet. If your child is a fussy eater these cutlets are a good way to include beets as a part of their diet. My daughter loves beetroot cutlets and they are a regular at our place.

Serve beetroot cutlets with tomato ketchup, sauce or green chutney. Although, beetroot is the star ingredient, potatoes dominate the recipe. Primarily, because potatoes act as a binding agent.

Tips to prepare perfect cutlets

1. Do not leave the grated beetroot open for long. Use immediately in the recipe. It oxidises if exposed to air. Consequently, the colour of the beets becomes dull.
2. Similarly, do not leave the prepared mixture open too. If you are going to refrigerate, immediately transfer to a container.
3. If your mixture becomes too soft and you are unable to shape it into cutlets just add cornflour or breadcrumbs little by little till it starts holding shape.
4. You can deep fry or shallow fry. I have pan-fried the cutlets to reduce the oil intake.
5. Also, you can dip the cutlets in a cornflour slurry(cornflour+water), coat with breadcrumbs and fry. However, I prefer rava as it gives a nice crispy texture.

How to prepare beetroot cutlets?

1. Wash potatoes, peel them and cut into halves. This will make it grating them easier once cooked.

2. Put all the halved potatoes in a container, pour a little water (3-4 tbsps) inside the container. Place it inside a pressure cooker with a stand and required quantity of water to steam beneath it. Pressure cook for 5-6 whistles or till soft but firm.

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3. Wash and peel the beetroots. Cut off the front and end portions. Grate the beetroot finely and keep aside covered.

4. Heat oil in a kadhai or pan. Add finely chopped onion and saute well till they are soft and translucent. Do not brown the onions.

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5. Add 1^1/2 tbsp ginger-garlic paste. Saute for about a minute till the raw smell goes. Add chopped green chillies and saute again.

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6. Add grated beetroot and mix well. Cook till the beetroot turns a bit soft. Do not overcook else the bright red colour of the beets will fade away.

7. Add 1 tsp salt and mix well. At this point, switch off the gas and add the grated potatoes.

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8. Add 1 tsp salt again and mix everything. Adding salt in batches ensures it blends evenly in the mixture. Once the mixture cools, combine everything well with hands to get a uniform mix.

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9. Add 1 tsp salt and knead slightly to even it out. There should be sufficient salt otherwise the cutlets will taste bland.

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Preparing the cutlets

10. Shape them into round or cylindrical patties and flatten them.

11. Roll the cutlets in rava.

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12. See that rava gets coated evenly on all sides of the cutlet. Dust off any extra rava.

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13. Heat oil in a pan. Place the cutlets and drizzle some more oil along its sides.

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14. Flip the cutlets and add some more oil. Furthermore, fry all the sides evenly until golden.

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15. Serve hot beetroot cutlets with tomato sauce or green chutney.