If you are on the lookout for some easy beetroot snacks or vegetarian beet recipes, then you will absolutely love this beetroot cutlet recipe. These healthy cutlets are soo crispy on the outside and soft inside with that melty cheese. These are healthier as they are not deep-fried. Instead, I made them with few teaspoons of oil using the ‘miracle’ pan- ebelskiver! This beetroot cutlet is an excellent finger food for fussy toddlers, and of course adults alike. You will need to alter the quantity of the spices if you are making it for children. My fussy 2-year-old enjoyed these:) To make beetroot cutlet, you basically need some boiled or roasted and shredded beets and mashed potatoes. You can use whatever spices you fancy, I’ve used basic Indian spices, but you could use something like Italian seasoning, Thai, Cajun etc. These are totally customizable. This cutlet is quite similar to the Bengali style vegetable chop, a popular street snack from Kolkatta, India. I happened to visit my friend the day I made these, we were just having a regular conversation, when she asked me what I cooked for lunch today, I showed her these pics, and she was like, I want to make this right away! She had all the ingredients except for the Panko, we both got started with making these, and skipped the cornflour slurry and Panko breadcrumbs, we used semolina instead, they adhered well to the beet dough. So if you want to make these beet veg cutlet without breadcrumbs, you can easily use rava/semolina for the coating. Although semolina too does give a crunchy texture, I still prefer the ones with the Panko breadcrumbs more. Please feel free to use either 🙂
How to make beetroot cutlet – Step by step instructions
1.In a bowl, combine all the ingredients listed up to salt to taste. 2.Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any. 3.Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry ( mix the cornstarch with 2 tablespoons of water) , and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes. 4.Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip of your choice/tomato ketchup.
Notes
Please feel free to increase/decrease the quantity of the spice powders, you may skip the ginger and chilli powder if you are making it for children. If you do not have an ebeskiver, make beetroot patties instead. Flatten them in the shape of a small patty and shallow fry.
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Soya and spinach cutlet made in the paniyaram pan. ★ If you try this easy beetroot cutlet recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
