Tuesday, November 3, 2009

Beetroot Cutlets

Beetroot Cutlets, no surprises that this could be one of the easiest ways to get anyone to eat the beets. If you havent already read the Health Benefits of Beetroot make sure you do.
The chopped onions and coriander add that extra crunch. Beetroot Cutlets can be served as a starter, or in between meals snack or you can make an extra large one and sandwhich it as part of the school lunch.

Since I didnt have bread crumbs I used rice flour to coat the cutlets and I liked the crispiness it gave.

2 beetroots
1onion chopped fine
1tsp ginger-garlic paste
2 medium potatoes
1/2 tsp garam masala
1/2 tsp freshly ground pepper
1tsp lemon juice
1/4 cup finely chopped fresh coriander
salt to taste
Rice flour or bread crumbs to roll

  • Peel and grate the beetroots.
  • Boil the potatoes and mash when they are cool enough to handle
  • Heat oil in a pan and saute the finely chopped onions and ginger garlic paste
  • In a deep dish mix the mashed potatoes, grated beetroots and onion-ginger-garlic mixture.
  • Add the rest of the ingredients and mix well.
  • Shape into cutlets and roll into rice flour or bread crumbs and press firmly.
  • Heat oil in a pan and fry both sides of the cutlets till firm and crisp.
  • Serve hot with tomato sauce or mint chutney.
You can check out more yummy ways to cook the beets-
Beetroot Jam
Beetroot Paratha/Flatbread


  1. That is awesome. I never thought of using beets this way. They have such beautiful color.

  2. look so pretty, healthy and delicious. Thanks for sharing

  3. beetroot cutlet is a good idea.

  4. what an interesting cutlet and such a pretty color...I did something kind of similar with beetroot fritters a few weeks ago



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