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A plate of beetroot cutlets are on the table.
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5 from 2 votes

Beetroot Cutlets

If there is ever an easy way to feed Beets to kids, this is it! Make it spicy or make them plain, but this crispy snack will get them intrigued and hooked. 
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Appetizer
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 6
Calories: 148kcal


  • 2 medium size beetroot or 3 cups grated
  • 3 small red potatoes or 1 cup mashed
  • 1 teaspoon ginger grated
  • ½ teaspoon red chili powder
  • ¼ teaspoon amchur Powder mango powder
  • ½ teaspoon chat masala powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • Salt to taste
  • 4 tablespoon oil
  • ½ cup bread crumbs
  • 3 tablespoon cornstarch


  • 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.



  • As you boil the beetroot, there is one key step you should not miss. That is to get all the excess water out of them before you mix in the spices.
  • If it gets too watery, you will need more spices to perk up the taste and also more breadcrumbs to absorb the excess water.
  • The Cutlets can also be baked in an air fryer at 380F for 12 minutes. They will not be as crisp as the fried ones but will make a good healthy option.
  • Beetroot cutlets are best served fresh and hot with a tangy dip of your choice.


Serving: 2cutlets | Calories: 148kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 104mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg