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Beetroot Veggie Cutlet
Prep Time
30 mins
Cook Time
10 mins

A spicy and delicious appetizer based on Indian cuisine made with beets , potato , carrots , peas spices , bread crumbs and perfect for parties and potlucks.

Course: Appetizer
Cuisine: Indian
Keyword: beetroot veggie cutlet, cutlet, vegetable cutlet, veggie patty
Servings: 10
  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 powder
  • 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
  1. Boil the potatoes and peas.

  2. Steam the grated beets and carrots. 

  3. In a large bowl add the boiled potatoes and mash them  well.

  4. Add cooked peas to the potatoes and mix well. 

  5. Steam the grated beets and carrot and squeeze out excess water used later in step 9 

  6. Add  onions, green chilies, ginger,  beets, carrots, bread crumbs , salt and spices to the mashed potato peas mixture and combine well.

  7. Add chopped coriander leaves. Mix well  and make round or oval shaped patties.

  8. 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 .

  9. Roll the coated patties in the bread crumbs

  10. Heat up oil in a pan. Deep fry the patties until it is well done . 

  11. Serve with chutney or ketchup! Enjoy :)