By Smriti Dey
November 21, 2025
Cutlets can hide healthy vegetables in a way that tastes better and is more balanced, even when they are fried. The soft centre is held up by the outer crisp layer, which lets the beetroot mix in without being too strong. This makes the beetroot cutlet a tasty snack that is easy to eat and has a nice colour, texture, and nutrition.
1 cup grated beetroot 1 cup boiled mashed potatoes 1 tbsp chopped coriander 1 tsp ginger paste 1 tsp green chilli paste Salt to taste ½ tsp garam masala 2 tbsp breadcrumbs for binding Oil for shallow frying
Put grated beetroot, mashed potatoes, coriander, ginger paste, green chilli paste, salt, garam masala, and breadcrumbs in a bowl.
Mix until the texture is firm enough to hold its shape without leaking water.
Press lightly on the small cutlets to make them all the same thickness so they cook evenly.
Put a little oil in a pan and heat it up. Then, carefully place the cutlets in the pan so that the bottom crisps up without burning.
When the colour gets darker, flip it over and cook the other side. Take it off when both sides are crispy and stable.