Spiced Beetroot Cutlet Recipe

Spiced Beetroot Cutlet

Spiced Beetroot Cutlet

Spiced Beetroot Cutlet is a light, healthy and delicious snack.

Vibrant red with the goodness of beetroot, carrot and kidney beans, these cutlets are a complete meal. A perfect vegan recipe for brunch, lunch, snack or even dinner.

Beetroot is known as a superfood due to its high nutritional value and excellent health benefits. Beetroot is an excellent source of vitamin A, C, calcium, iron and potassium, and antioxidants amongst other mineral and nutrients.

This simple recipe is made of beetroot, carrots, kidney beans and potatoes and is a complete meal with high nutritional value. This vegan recipe can easily be made gluten free by using gluten free breadcrumbs.

This easy and super healthy recipe is a perfect way to include beetroot in your meals.


1 cup grated raw beetroot
½ cup grated carrot
1 cup boiled kidney beans
1 cup grated boiled potatoes
½ cup breadcrumbs
2 tablespoons ginger green chili paste
1 cup chopped coriander
1 teaspoon salt
1 teaspoon black salt
1 teaspoon chaat masala
1 teaspoon garam masala
2 teaspoons red chili powder
1 teaspoon cumin powder
3-4 tablespoons oil



Grind the boiled kidney beans to a coarse paste.
Squeeze the water from the grated beetroot and carrot.


In a bowl mix together ginger green chili paste, beetroot, carrot, rajma paste, grated potato, chopped coriander, breadcrumbs, cumin powder, black salt, salt, chaat masala, garam masala and red chili powder.

Mix gently to bind all the ingredients together.


Make 10-12 balls out of the mixture. Grease your hands with some oil and gently flatten each ball to a 1 cm thickness.


Heat oil in a pan and gently place the flattened cutlets in the pan. Shallow fry from both sides until they are crisp and golden brown in colour.

Serve hot with mint chutney!

Tips & Variations

  1. I prefer to shallow fry the cutlets, but the cutlets can be deep fried as well. Add more breadcrumbs if you are deep frying to bind it together.
  2. You can use cornflour or plain flour instead of breadcrumbs.
  3. You can add other vegetables like onions, peppers, cabbage along with beetroot and carrot.
  4. It is important to squeeze the water from the carrots and beetroot or the cutlets mixture will be very wet and difficult to form the balls.
  5. You can keep the mixture in the fridge for an hour as cooling the mix in the fridge helps in binding the whole mixture together.
  6. You can use the squeezed water from beetroot and carrots to make dough and/or batter.
  7. If the cutlet mixture looks wet, you can add some more breadcrumbs.
  8. Make sure to fry at high temperature otherwise the cutlets might break.

Leave a Comment

Your email address will not be published. Required fields are marked *