Beetroot Cutlet Recipe

These easy to put together Beetroot Cutlets are perfect for a quick grab-and-go lunch that you can prepare for your work meals. Goes well with a burger bun or on its own. Fun and great for the kids too! 


¾ cup HerbYvore Plant Protein - crumbled
¾ cup Beetroot, boiled, peeled & grated
1 Potato - boiled, peeled & grated
¾ tsp cumin powder
¾ tsp coriander powder
½ tsp cardamom powder
1tsp red chili powder
1 onion, finely diced
2 tbsp coriander leaves- chopped
2 tbsp mint leaves – chopped
2 tbsp cornflour
1 tsp lime juice
½ cup bread crumbs
2 tbsp oil
salt to taste

Cooking Method:

● Heat oil and sauté onion till translucent
● Stir in boiled and grated beetroot, crumbled plant protein and sauté till the mixture dries out
● Add chili powder, cumin & coriander powder, lime juice and salt
● Add in the grated potatoes, corn flour, bread crumbs, coriander and mint leaves
● Mix well and remove from heat
● Refrigerate for about an hour
● Shape into round patties and fry in a little oil for about 2-3 minutes on each side
● Serve with any chutney or sauce on the side

Recipe developed by: Celebrity Chef, Ms Sarab Kapoor

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