Boil the potatoes and beets in a pot. (cook until its soft)
Mash the potatoes and grate the beetroot.
Remove the excess water from beets and place them in a big bowl.
Add mashed potatoes, chopped onions, cilantro, grated ginger, and all the spices.
Add salt and mix thoroughly to form a dough. If the dough is little watery, add some breadcrumbs.
On the side, prepare cornstarch batter by adding ¼ cup water to cornstarch and place it aside.
To prepare Cutlets or patties, make a 2 inch round ball of dough and flatten by hand.
Dip them in Cornstarch batter and cover with bread crumbs or semolina. Check out my video for this!
Roast the Cutlets in a pan with little olive oil, until they turn golden brown on both sides.
Beets Cutlets are ready! Serve hot and fresh with tomato ketchup or green chutney on the side.