This nutritious and healthy cutlet made with mixed vegetable and beetroot, is an easy recipe to prepare and a healthy snack for your kids and all age groups. Beetroot also adds a natural bright color to the cutlet and makes this dish attractive and perfect to add on to your party menu. This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs. The combination of potato, vegetables and beets makes the inside soft, juicy and with an amazing flavor. All in all it is an appetizer which will be a treat for your eyes as well as your tummy.
Ingredients for Beetroot Cutlet
5 medium Potatoes, boiled and mashed
1 small grated Beetroot, grated
5 French beans, blanched and chopped
1 small green capsicum finely chopped
1 medium grated Carrot
1 tbsp green peas, boiled and mashed
2 tsp ginger and green chilli paste
¼ cup Corn flour/ corn starch
¼ cup Fresh coriander leaves, finely chopped
2 tbsp Lemon juice
2 tbsp Chaat masala (optional)
Oil for shallow frying
1/2 tsp roasted cumin seeds powder
1/2 cup Bread crumbs
Salt to taste
Take mashed potatoes in a deep bowl. Add French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger and green chilli paste, corn flour, cumin powder, chopped coriander, and lemon juice and chaat masala and mix well.
Divide mixture into equal portions and shape them into balls. Flatten the balls slightly with your oil greased hands.
Heat a tawa, pour a little oil on it. Roll the cutlets in bread crumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden and crispy. Drain on absorbent paper.