Beetroot Cutlet Veg Recipes That Are Easy and Delicious

Beetroot cutlets are a delightful and nutritious vegetarian snack that perfectly blend the earthy sweetness of beetroot with a medley of spices and vegetables. These crispy, golden-brown patties are a fantastic way to sneak in some healthy veggies while enjoying a flavorful treat.

Whether you’re looking for an appetizer, a side dish, or a light meal, beetroot cutlets satisfy cravings with their vibrant color and irresistible taste. Plus, they are incredibly easy to make and versatile enough to customize according to your preferences.

In this post, I’ll guide you through a classic beetroot cutlet recipe along with some helpful tips and serving ideas to elevate your cooking experience.

If you’re a fan of wholesome vegetarian recipes, you’ll find this recipe both fun and rewarding to prepare. Ready to impress your family and friends with these crunchy, beetroot-packed delights?

Let’s dive right in!

Why You’ll Love This Recipe

This beetroot cutlet recipe is a fantastic blend of nutrition and flavor. Not only do you get the benefits of beetroot’s antioxidants, vitamins, and minerals, but the cutlets are also packed with protein and fiber from added vegetables and legumes.

They’re naturally gluten-free if you use chickpea flour or gluten-free breadcrumbs, making them suitable for various dietary needs.

The recipe is straightforward and quick, perfect for busy weeknights or weekend snacks. The crispy exterior contrasts beautifully with the soft, flavorful interior, making each bite a treat.

Additionally, these cutlets are perfect for meal prep, can be frozen, and reheated without losing their crunch.

If you enjoy recipes like this, you might also love our Jamaican Minced Beef Recipes or the Kosher Sushi Salad Recipe for some delicious variety.

Ingredients

• 2 medium-sized beetroots, boiled and grated
• 1 large potato, boiled and mashed
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped (optional for spice)
• 1/2 cup green peas, boiled and mashed
• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• Salt to taste
• 1/2 cup breadcrumbs (adjust for binding)
• Oil for shallow frying
• 1/4 cup chickpea flour (besan) mixed with water (optional, for coating)

Equipment

• Grater or food processor
• Mixing bowls
• Frying pan or skillet
• Spatula
• Knife and chopping board
• Measuring spoons and cups
• Plate lined with paper towels (for draining excess oil)

Instructions

1. Prepare the vegetables: Boil the beetroots and potatoes until tender. Once cooled, peel and grate the beetroots and mash the potatoes. Boil and mash the green peas as well.
2. Sauté the aromatics: Heat a teaspoon of oil in a pan. Add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent and fragrant.
3. Mix the cutlet base: In a large bowl, combine the grated beetroot, mashed potato, and mashed peas. Add the sautéed onion mixture, chopped coriander leaves, cumin powder, garam masala, black pepper, and salt. Mix thoroughly.
4. Add binding agents: Gradually incorporate the breadcrumbs into the mixture, stirring well to ensure it binds without being too sticky. The mixture should hold together when shaped into patties.
5. Shape the cutlets: Divide the mixture into equal portions and shape them into small, flat round patties. If desired, dip each cutlet into the chickpea flour batter and then coat with extra breadcrumbs for a crispier texture.
6. Cook the cutlets: Heat oil in a frying pan over medium heat. Shallow fry each cutlet until golden brown and crisp on both sides, about 3-4 minutes per side. Avoid overcrowding the pan.
7. Drain and serve: Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or sauce.

Tips & Variations

For extra flavor, add a pinch of chaat masala or amchur (dry mango powder) to the cutlet mixture.

If you prefer baking over frying, preheat your oven to 200°C (400°F) and bake the cutlets on a greased tray for 20-25 minutes, flipping halfway.

To make these cutlets vegan-friendly, ensure the breadcrumbs and chickpea flour batter do not contain any dairy.

Try adding grated carrots or finely chopped bell peppers for added crunch and nutrition.

Nutrition Facts

Serving Suggestions

Beetroot cutlets are delicious on their own or paired with a variety of accompaniments.

• Serve with mint chutney, tamarind sauce, or garlic aioli for a burst of flavor.
• Pair with a fresh salad or a bowl of warm soup for a wholesome meal.
• Use as a veggie burger patty in a sandwich with lettuce, tomato, and your favorite sauce.
• Make a platter with assorted cutlets and dips for parties or gatherings.

If you want more inspiration for vegetarian snacks, check out our Magic Dough Recipe or try the Lump Of Coal Recipe for a fun twist on savory bites.

Conclusion

Beetroot cutlets are a vibrant, tasty, and healthy option that can brighten up any meal or snack time. This recipe combines the natural sweetness of beets with aromatic spices and wholesome ingredients, resulting in a crispy exterior and soft, flavorful inside.

They are easy to prepare and a perfect way to encourage kids and adults alike to enjoy their veggies.

Whether you’re cooking for yourself, family, or entertaining guests, these cutlets are sure to impress. Plus, with the flexibility to bake or fry and add your favorite spices or vegetables, they become a versatile recipe to keep in your cooking repertoire.

Don’t forget to explore other delicious recipes on our site for more cooking inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beetroot Cutlet Veg Recipes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and healthy beetroot cutlet recipe perfect as a snack or appetizer. These cutlets are crispy on the outside and soft inside, packed with veggies and spices.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 medium beetroots, boiled and grated”, “1 large potato, boiled and mashed”, “1/2 cup green peas, boiled and mashed”, “1 small onion, finely chopped”, “2 green chilies, finely chopped”, “1 tsp ginger-garlic paste”, “1/2 tsp cumin seeds”, “1/2 tsp garam masala”, “1/4 cup bread crumbs”, “2 tbsp fresh coriander leaves, chopped”, “Salt to taste”, “2 tbsp oil for shallow frying”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix grated beetroot, mashed potato, and green peas in a bowl.”}, {“@type”: “HowToStep”, “text”: “Add onion, green chilies, ginger-garlic paste, cumin seeds, garam masala, coriander, and salt.”}, {“@type”: “HowToStep”, “text”: “Combine well and add bread crumbs to bind the mixture.”}, {“@type”: “HowToStep”, “text”: “Shape the mixture into small cutlets or patties.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Shallow fry the cutlets until golden and crispy on both sides.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve hot with chutney or sauce.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “6 g”, “carbohydrateContent”: “22 g”}}