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!