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Hors d'oeuvre / Appetizers Snacks & Finger Foods

Beetroot and Potato Cutlets Recipe

I had some boiled beetroot and Potato left after making sandwiches the other day. Mashed them, added some spices and turned them into cutlets. Served with the All purpose Chutney and ketchup they taste amazing!

Ingredients :

  • 1 small Beetroot
  • 1 large potato
  • 4 slices of bread
  • 5 green chillies
  • 3 cloves garlic
  • 1 inch piece of ginger
  • 2 tbsps coriander leaves
  • 1/2 tsp Garam masala
  • Salt
  • Juice of half a lemon
  • 5 tbsps Bread crumbs
  • Oil for frying the cutlets

Method :

Pressure cook the beetroot and Potato. Peel them. Chop and mash them well. Grind the coriander leaves, green chillies, ginger and garlic to a smooth paste. Tip it into the mashed vegetables along with the lemon juice, Garam masala and salt. Mix well. Dip the slices of bread in water, squeeze out all the water well, crumble and add it to the vegetables. Mix everything well. Drop in the bread crumbs and shape into cutlets. Heat oil in a pan. Gently slide in two cutlets at a time. Deep fry them till crisp. Serve with Chutney and Tomato ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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