These beetroot cutlets are a great snack or accompaniment to any main meal. They are full of vegetables mixed with mashed potatoes, rolled in breadcrumbs, and pan-fried till golden brown or in this case a beautiful purple from the beetroots! I actually started out making these as vegetable cutlets, but the beetroot kind of took over and so I decided to call them beetroot cutlets!  

They can be made ahead of time and kept refrigerated until you need to fry them. I have kept them for about 3 to 4 days refrigerated. 

If you want you can even freeze them. Just put them on a baking tray, and leave them in the freezer till frozen. After they are frozen put them in an airtight freezer-safe container or a freezer bag and put it in your freezer. 

Fry them straight from the freezer when you need a quick snack! 

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What are the ingredients for these Beetroot Cutlets? 

Beetroot cooked

Mixed vegetables- carrots, cauliflower, peas 

Half an onion

Tomato 

Ginger

Garlic

Green chili 

Cumin seeds 

Spice powders- turmeric, chili, coriander, and garam masala powder 

Salt to taste

Boiled potatoes

Breadcrumbs – I make my own breadcrumbs at home using toasted bread

Oil for frying the cutlets.

You might also be interested in this recipe which uses boiled potatoes Potato Masala

How do you make these Beetroot cutlets?

First cook your beetroot in an Instant pot or pressure cooker for 15 minutes. Keep aside to cool. 

Boil potatoes in an instant pot or pressure cooker for 10 minutes. 

Chop onions, tomatoes, ginger, garlic, and green chili.

Prep all the vegetables, including the beetroot, and keep them aside.

Add cumin seeds, ginger-garlic, and chili to a blender, I used my Ninja small jar., just make it into a fine chop. 

Heat oil in a pan, add the onions, and ground-up ginger, garlic, chili, and cumin seeds. Sauté till the onions are slightly brown. Add tomatoes, spice powders, and cook till tomatoes turn soft. 

After that add the chopped vegetables and salt to taste. Mix well, cover, and cook till the vegetables are cooked. 

When cooked add some chopped cilantro and mix. 

Let it cool down. 

In the meantime mash the boiled potatoes.

When the vegetables and potatoes are cool. Add the potatoes to the vegetables and mix well. (I added 3 boiled potatoes) 

Taste and add salt if needed. 

Make balls out of the mixture. Add breadcrumbs to a plate. Take one ball and flatten it into the breadcrumbs, turn and do the same for the other side. Make it a round shape. Roll the sides too in the breadcrumbs till the whole cutlet is coated with breadcrumbs. 

Do the same with all of the balls. At this stage, if you want to freeze some go ahead and put them on a baking sheet and freeze them. 

You can refrigerate them for some time before frying. But you can also fry them immediately. 

To fry them, heat oil in a pan. Fry till golden brown on both sides. 

Enjoy your beetroot cutlets as a snack, in a sandwich, or as a side to your main meal. 

Notes: 

• When cooking with beetroot everything gets that deep red color. I recommend using some sort of liner on your cutting board so it doesn’t get those deep red stains. I am still trying to take out the stains from my cutting board! And maybe wear gloves so your hands do not become red!
• When adding the mashed potatoes, the number of potatoes depends on their size. I used 3 big Idaho potatoes. Use as many as needed to get the mixture to a consistency that it can be made into a ball without falling apart.
• An option is to dip the cutlet in a beaten egg and then coat it with the breadcrumbs. This helps the breadcrumbs stick better. If you do not want to use an egg, you can dip the cutlet in a cornstarch and water mixture before rolling them in breadcrumbs.
• You can always leave out the beetroot and use other vegetables like carrots, cauliflower, broccoli, zucchini, mushrooms, corn, or peas. 
• When frying the cutlet, since everything is already cooked, just fry them till the breadcrumbs are golden brown. 
• An exception is made when frying frozen cutlets, you will have to cover them so the inside of it thaws and warms up. 
• This might take a while to get together, but the end result is worth it, so do give it a try. From this recipe, you can get about 20 cutlets. So freeze some for later!

Do check out my other easy snack recipes:  Broccoli and Quinoa Patties,  Air Fryer Okra Fries,  Jalapeno Poppers,  Air Fryer Tortilla Samosas,  Air Fryer Salmon Fish Fry

Let me know if you try this recipe, I love to hear from my readers! Please leave a comment and rate this recipe.

Thank you for reading and happy cooking!

Photo by Felicia Buitenwerf on Unsplash