Spicy Beetroot Cutlets
We were served these spicy South Indian beetroot cutlets as a starter on holiday at Visalam in Chettinad in Tamil Nadu, Southern India. We all loved them, even the children so I asked the chef to do me a demo one afternoon.
We make these regularly, they are a great accompaniment to any curry dish or you could have on their own with a salad for a light but different lunch.
Fresh beetroot is extremely reasonably priced here in Dubai and widely available from the fresh vegetable section of most supermarkets and packed with vitamins and minerals. This is the only surefire way I can get my kids to eat this vegetable !
Ingredients for Beetroot Cutlets
- fresh beetroots, 1 large or 2 medium, peeled and grated like cheese
- garlic cloves 3 or 4 crushed in a mortar and pestle
- curry leaves small handful of fresh washed
- onion 1 medium chopped up finely
- Small handful of fresh coriander leaves for garnishing
- potato 1 large boiled and cubed
The spices / flavourings for Beetroot Cutlets
- 1/4 tsp of red chilli powder
- 1/2 tsp salt
- 1/4 tsp turmeric powder
For frying the Beetroot Cutlets you’ll need
- Plate of fresh breadcrumbs
- Simple flour and water paste or some tapioca flour
- Any vegetable oil for shallow frying the cutlets, sunflower is good
Method to make the Beetroot Cutlets
- Fry the onions till golden brown
- Add garlic and fry into the onions
- Add the curry leaves and fry for a minute or two
- Add the grated beetroot and all the spices, fry for about 5 minutes
- Add the boiled, diced potato and mix well
- Add salt and pepper to taste
- Leave the thickish mixture to cool for a while
- When cold, shape this mixture into small fishcake size cutlets or patties,
- Dip into the flour/water paste
- Fry for a couple of minutes on each side till dark ruby brown
- Dry on kitchen paper, and sprinkle with chopped fresh coriander to serve on a platter
