Vegan Beetroot Cutlets

Vegan Beetroot Cutlets

I usually find it quite difficult to have Beetroot just as it is 🤯 However, I love having them in these little patties or soup. Beetroot cutlets tick all the boxes of a healthy and filling snack in the evening or for breakfast. These are pan-fried and the most important step here for the cutlets to maintain its solid form and not get mushy is the time you boil it.


  • 1 Beetroot, 1 Carrot, & 3 Small Potatoes
  • Green chillies & Ginger
  • Powdered flattened rice (powdered poha)
  • Chopped Coriander
  • Garam Masala & Salt
  • Raw mango powder (aamchur)
  • Keep a small little piece of beetroot for the salad*


  • Boil the potatoes, carrot, and beetroot for 2 whistles ONLY
    (they should be boiled enough for you to grate them well)
  • Once done drain the water and let it cool.
  • Grate them and combine all then ingredients to make a dough.
  • Heat some oil in the pan and prepare the patties.
  • Cover them with semolina (rawa) and place them on the frying pan to cook.
  • Roast some cashew nuts on the side too.
  • I somehow enjoy the flavour of rosted cashew nuts with these patties.
  • Slice an onion and add that small piece of beetroot to transfer the colour 😉
  • Serve with coriander chutney and enjoy your time 😍
  • These cutlets can be had plain or you can pair them with some burger buns or in pita bread or make wraps from them.

Beetroot is packed with nutrients and is a great source of fiber. It improves your blood flow and lowers your blood pressure.

Please try it out and let me know how you like it.