Beetroot Cutlet

We are entering the 50th edition of blogging marathon this month and our India Marathoners had a grand celebration in Chennai for the 50th edition.Missed those fun filled meet and activities.
Coming to the theme this week I chose to share one ingredient and different category dishes.When I was going through my recipe index,I didn't share some of the basic vegetable recipes.So I decided to use beetroot,the colorful veggie as a key ingredient to make 3 dishes in different category.Today's recipe is cutlet which is my kiddo's favorite starter cum snack.I used some cooked vermicelli also along with the beetroot and potato.I shallow fried the cutlets if you want you can deep fry and serve.With no further delays lets move on to the recipe...........................

                                                                                                            Beetroot Cutlet            

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 40 -50 minutes
   Makes ~ 10-12 cutlets(depending on the size and shape)



1 medium size
3 (medium size)
Onion(finely chopped)
1 (medium size)
Green peas/pattani
2-3 tbs)fresh/frozen)
1 tsp
1 tsp
Turmeric powder1/4 tsp
Red chilly powder1/2 tsp
1/8 tsp
1/4 cup
Bread crumbs
3/4 cup
3/4 tsp
All purpose flour/maida2-3 tbs
Coriander leaves2 tbs
Oil4 -5 tbs

  • Pressure cook the potato and beetroot for two whistles.Cook the vermicelli in enough water after cooking drain the water completely and keep it aside. Cook the frozen cook peas in water in a microwave till it becomes soft and tender.
  •  After cooling mash the potatoes well and grind the beetroot in a blender to a bit coarse paste without adding any water.
  • Heat around 2 tsp of oil add the grated ginger,garlic and chopped onion.Saute it till transparent and add in the cooked green peas and give it a mix.Add in the mashed potato,beetroot,cooked vermicelli,all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes. 

  • Add in the chopped coriander leaves and mix it well and put off the flame.Let it cool down to room temperature.After cooling a small lemon sized ball and flatten it to the shape of your choice.

  •  Meanwhile mix the all purpose flour with 1/4 cup of water with a pinch of salt and keep the bread crumbs in a plate or bowl.Heat the griddle with a tbs 2 of oil in a medium flame.Now take a shaped mixture and dip it in the all purpose flour paste and roll it in the bread crumbs.

  • Shallow fry it till both the sides get cooked and crispy.Drain it on a paper towel.

  • Serve it warm with ketchup or mint chutney

  • If you want add veggies you can add finely chopped carrot and beans along with onion.
  • Since I used fresh green peas,didn't cook it prior,but I would recommend to cook and add.
  • If you are shallow fry the cutlets use fresh oil for each batch.

  • Enjoy....................................................

     Check out my fellow bloggers participating in Blogging Marathon #51 here.


    Perfect shapes and very inviting

    Looks so perfectly shaped and beautifully done

    Its holding perfectly... Mouthwatering

    Looks so beautiful!!!Superb clicks

    Nice way to sneak in veggies and those cutlets really are inviting.

    Your presentation takes the dish to another level..nice way to include vermicelli too..good one!

    I liked the crunchy munchy beetroot cutlets. especially outer coating looks superb...visit my page too

    This comment has been removed by the author.

    Loved the pictures. So many vegetables in the recipe. Nice one.

    Lovely pictures for the humble cutlet. Love the usage of so many veggies.

    Such perfect cutlets! I am just drooling at your pictures :)

    Looks delicious and I'm awestruck looking at your pictures.

    Super crispy and irresistible cutlets, ur pictures rocks Nalini.

    Awesome presentation Nalini. Those beet cutlets look crispy and delicious.

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