Beetroot Cutlet

Beetroot, a highly recommended vegetable when one is low on hemoglobin.  Hated by many for its raw taste and liked by many for its ultimate color. It is usually had as a salad or part of a salad. I don’t like beetroot, hence I never buy it. Last Sunday when we had been to a family friend’s place, they offered us delicious colorful cutlet.  On asking about the recipe, we were told that it is a “beetroot cutlet”. I was shocked that how can it taste all that good. My kid was dancing and having it J

I had to try it, try it for him. So immediately got about 250 gms of beetroot and rest is as below:



  • Beetroot: 2 medium-sized
  • Potato: 2 medium-sized
  • Bread: 8 slices
  • Ginger-garlic paste: 2 tbsp
  • Salt to taste
  • Black pepper to taste
  • Oil for shallow frying
  • Semolina and coriander for garnishing: 2 tbsp each

How to:

  • Peel of the beetroot and grate it.
  • Add boiled and mashed potatoes to it.



  • Grind the bread slices and add to the above mixture.
  • Add ginger-garlic paste, black pepper and salt to the above mixture. Knead it.
  • Roll into small size balls and make cutlets out of it. Dip them in semolina for a crisper texture.


  • On a frying pan, add oil. Shallow fry the cutlets from both sides for about 15-20 minutes.


  • Plate it with your favorite sauce and coriander.


thank you for reading. Feedback is appreciated

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