• Grate the beetroot: In a large bowl, grate the fresh beets. Cooked or raw beets are both equally good options. Remove the excess water from beets and set them aside in a big bowl.
  2 medium size beetroot
• Add mashed or grated potatoes, grated ginger, and all the spices noted in the ingredient list.
  3 small red potatoes, 1 teaspoon ginger grated, ½ teaspoon red chili powder, ¼ teaspoon amchur Powder, ½ teaspoon chat masala powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, Salt to taste
• Add salt and mix thoroughly to form a dough. You need very little water for the dough because the beets and potatoes bring in a lot of moisture. If the dough is a little watery, add some breadcrumbs.
• On the side, prepare cornstarch batter by adding ¼ cup water to cornstarch and placing it aside.
  3 tablespoon cornstarch
• To prepare Cutlets or patties, make a 2 inch round ball of dough and flatten it by hand.
• Dip them in Cornstarch batter and cover with bread crumbs or crushed nuts. If this is your first time preparing any cutlet, check out my video for this!
  ½ cup bread crumbs
• Roast the Cutlets in a pan with little oil on medium flame, until they turn golden brown on both sides. Just a couple of minutes of shallow frying is all they need for the perfect golden hue to appear.
  4 tablespoon oil
• Beetroot patties or cutlets are ready!
• Serve them hot and fresh with tomato ketchup, mint chutney, or any dip of your choice on the side. Cutlets are also a good substitute for a meat burger by just serving them between burger buns!

Air fryer method

• You can also air fry the beetroot cutlets at 380F for 12 minutes, flipping once in between. A little bit of oil spray on top before air frying will ensure crispy cutlets.
• With the air fryer, you can skip the dipping and breading process and just air fry them.