Beetroot Veggie Cutlets or Patties are great appetizers and starters at any get-together. Don’t be skeptical about how beets can be used in a veggie cutlet, which is usually made with potatoes, carrots, and other vegetables, as I initially was. Trust me, you’ll be pleasantly surprised by how delicious this turns out! In addition, the deep red-maroon color the beet juice imparts to the cutlets makes them not only tasty but also incredibly appetizing.
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Why you'll love the Beetroot cutlets?
- They taste awesome and one who has had it can vouch for it, fried cutlets are bound to taste good with potatoes and crispy covering.
- The cutlets make a beautiful presentation with a deep red color, with the beets in it. We use a similar approach to get a bright color in the pav bhaji recipe and the recipe of beetroot pachadi
- A great appetizer for your get-together and parties that will impress your guests. Some other fried snacks that you can serve along with this are fried sabudana vada and Kerala parippu vada (lentil fritters)
- You can deep-fry or shallow-fry, or even air-fry if you are calorie-conscious.
Ingredients you will need
For the Vegetable Patties
- Veggies (steamed or boiled) Potatoes mashed, Beets grated, Carrots grated, Peas
- Veggies (finely chopped) Onions, Ginger, Green chilies, Coriander leaves
- Salt to taste
- Spices - Amchur powder (dry mango powder), chaat masala, garam masala (how to make homemade garam masala), cumin seeds powdered, fennel seeds powdered
For the outer covering
- Corn flour powder and All-purpose Flour
- Water or juice from beets steamed to make a slurry
- Bread crumbs (plain) to roll the patties
How to make Beetroot Veggie Cutlets?
The cooking process of the beetroot veggie cutlets starts with boiling potatoes, steaming the grated veggies, and mashing them all together with spices, salt, and ginger, green chilies, onions, etc. If you have tried my recipe for malai kofta ,we make similar patties minus the beets and a round ball shape.
Here we shape the cutlets into an oval or circular shape to form a patty by making a ball and flattening it up. Dunk them in the slurry paste made of corn flour, all-purpose flour, beet juice, and water, and roll it with bread crumbs.
We also use bread crumbs similarly in making Kerala style fish cutlet recipe, they help make it crisp. Deep fry, Shallow fry, or air fry as you like to get the most delicious cutlets.
- Step 1: Combine all the cooked, mashed, and chopped veggies along with the spices into a large bowl and form small round patties.
- Step 2: Make a pink slurry with AP flour, cornflour, and juice from steamed beets. Dip the patties in the slurry and coat with plain breadcrumbs.
- Step 3: Line up all the coated patties in a container. You can refrigerate for about 30 minutes if you like (optional).
- Step 4: Deep-fry the patties in medium-hot oil and ensure they cook well and get a nice dark brown and reddish color.
- Step 5: Drain them into a bowl lined with paper towel.
- Step 6: Serve the patties with ketchup on the side.
Useful Tips
- Use the juice squeezed from the grated beets in the slurry of the cornflour, all-purpose flour mixture to get a nice pink or maroon color.
- Refrigerate the patties after dipping them in slurry and coating them with breadcrumbs before cooking so they are all bound together. It is not necessary but makes it easier to handle.
- Fry them just before serving so they are crisp and hot.
- Boil and cool the potatoes and other veggies used so they are easy to handle when forming patties.
- Serve the patties with ketchup or mint chutney. They can also make a great veggie burger with buns, sliced onions, cucumber, and tomatoes.
Some snacks and dishes like the vegetable cutlet that you may love are sabudana vada air fried, lentil fritters Parippu or Chana Dal Vada, Sago khichdi made with Tapioca pearls, and look for many more like the Crispy Gobi Cauliflower Manchurian from the traditional Indian appetizers.
If you are looking for recipes to make with potatoes and beets do try the stuffed bell peppers with potatoes, cauliflower and potatoes indian, alu bhindi for potatoes and beetroot khichadi with beets is worth a try.
Recipe FAQs
Ensure the patties do not have a lot of moisture, they should bind well with the mashed potatoes and breadcrumbs. Refrigerate the patties after coating with breadcrumbs will also help.
The best way to maintain the crispness is by cooling them on a cooling rack with a paper towel lined at the bottom to absorb any extra grease or oil.
Vegetable oils like Avocado oil are great for frying the cutlets as they have a neutral flavor.
Yes, you can air-fry at 350 deg F for about 15 minutes. Make sure to pre-heat for about 5 minutes for extra crispness.
Related Recipes
If you tried this Beetroot veggie Cutlet Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Beetroot Veggie Cutlet
Ingredients
For the Patty
- 3 Potatoes boiled and mashed
- 2 Beets small (grated and steamed)
- 1 Carrot grated and steamed
- ½ Peas boiled
- ½ onion finely chopped
- 1 inch ginger finely chopped
- 4 green chilies cut finely
- 1 tsp salt to taste
- 1 cup coriander leaves finely chopped
- ½ tsp amchur powder (dry mango powder)
- ½ tsp chaat masala
- ¼ tsp garam masala
- 1 tsp cumin seeds powdered
- 1 tsp fennel seeds powdered
For the paste of patty covering
- 3 tbsp Corn flour
- 3 tbsp All-purpose Flour
- ¾ cup Water or juice from beets steamed beets can be squeezed to get juice
- 1 cup Bread crumbs (plain) some extra to roll
Instructions
- Boil the potatoes and peas.
- Steam the grated beets and carrots.
- In a large bowl add the boiled potatoes and mash them well.
- Add cooked peas to the potatoes and mix well.
- Steam the grated beets and carrot and squeeze out excess water used later in step 9
- Add onions, green chilies, ginger, beets, carrots, bread crumbs , salt and spices to the mashed potato peas mixture and combine well.
- Add chopped coriander leaves. Mix well and make round or oval shaped patties.
- Make a paste of corn flour , all purpose flour , beet juice and water which should have a medium runny consistency just enough to coat the patties .
- Roll the coated patties in the bread crumbs
- Heat up oil in a pan. Deep fry the patties until it is well done .
- Serve with chutney or ketchup! Enjoy 🙂
Notes
- Use the juice squeezed from the grated beets in the slurry of the cornflour, all-purpose flour mixture to get a nice pink or maroon color
- Refrigerate the patties after dipping them in slurry and coating them with breadcrumbs before cooking so they are all bound together. It is not necessary but makes it easier to handle.
- They can be cooked just before serving so they are crisp and hot.
- Boil and cool the potatoes and other veggies used so they are easy to handle when forming patties.
- Serve the patties with ketchup or mint chutney. They can also make a great veggie burger with buns, sliced onions, cucumber, and tomatoes.
I tried this recipe, and these beetroot veggie cutlets are so good! They’re packed with flavor, have a great texture, and make the perfect snack or side. Will definitely make them again!
Beetroot veggie cutlet, my family enjoyed it, and great with a cup of tea.
I was wondering how to make veggie cutlets in general and this gave me a great template. The beetroot is particulary helpful, disguising the veggies from my firmly carnivore man. 😉