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Beetroot Cutlet – Vegetable cutlet

2012-11-15
  • Yield : 10 nos
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
This is a super hit recipe at my home. Both kids and elders enjoy my beetroot cutlet. Very nutritious and very delicious!!!
Beetroot is very low in calorie and is a zero cholesterol vegetable which helps prevent stroke and cardiovascular problems.
Try it!!!

Ingredients

  • 2 beetroots grated
  • 2 potatoes boiled and smashed
  • 2 onions very finely chopped
  • 2 green chilli chopped
  • 5 curry leaves chopped
  • Ginger paste - 1/4 tbsp
  • Garlic paste - 1/4 tbsp
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1/4 tbsp
  • Red chilli powder - 1/4 tbsp
  • Fennel seed powder - 1/4 tbsp
  • Salt to taste
  • 3 tbsp coconut oil
  • For frying the Cutlets
  • Eggs - 2 nos
  • Bread Crumbs - 300 gms
  • Any Vegetable Oil - 1 cup

Method

Step 1

Heat 3 spoons of oil and sauté ginger-garlic paste followed by chopped onion.

Step 2

Once the onions become translucent cook the beetroots. Add salt to taste and green chilli. Saute until beetroot has become soft.

Step 3

Now add fennel seed powder, coriander powder, turmeric powder, red chilli powder and curry leaves to the cooked beetroot. Sauté for another 1 minute.

Step 4

Add smashed potato to the above mixture and mix well. Keep on very low flame for 1 more minute and switch off the flame. Now your cutlet mixture is ready.

Step 5

Allow the mixture to cool. Make cutlets in your desired shapes.

Step 6

Dip cutlets first in beaten egg and then roll them in bread crumbs.

Step 7

Heat oil in a frying pan. When the oil is very hot (tip: if oil is very hot the cutlets will not break) place the cutlets into the hot oil and fry till both sides turn golden brown. Serve hot with tomato sauce and green salads.

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Ryhana

Cooking is a passion to me,..

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