Beetroot & Sesame Pan Fried Cutlets


Who can resist a good cutlet? Fed up of eating your regular veggies then just turn it into a cutlet & watch the veggies disappear. Adding beetroot to your cutlets make them look so beautiful, colorful & pleasing to the eye. These veggie cutlets are so full of vitamins. With the inclusion of beetroot & a touch of sesame seeds make them unique & special!

They are great for breakfast, wonderful as a mid morning snack & enjoyable at lunch, evening tea or dinner. Serve them at a party as mini snacks or in burger buns or just enjoy them plain with your favorite chutney or dip.

They look gorgeous on a buffet table too. They are so quick, easy to prepare & above all very healthy. They stay well in the fridge so you can mould them & store in batches & fry them even at short notice. They are good to serve at potluck, kitty parties or even at a get together with friends. You can even relish them while you watch matches on the television. Make large or mini cutlets; they are excellent both ways. It is a great any time snack for children too.

I love these cutlets & prepare them quite often for lunch boxes as well. Thought of sharing my version with you, so that you too could share my happiness… Enjoy 😀

Ingredients :

  • 3 med. Potatoes (boiled, peeled & lightly mashed without lumps)
  • ½ cup fresh Green peas (boiled till just tender)
  • ¼ fresh Sweet Corn (boiled till tender)
  • 1 fresh Carrot (peeled & grated)
  • 1 fresh boiled Beetroot (grated)
  • 2 Bread Slices (only soft centres lightly moistened with water)
  • 2 fresh Green Chillies (finely minced)
  • 1 tsp. fresh Garlic paste
  • ½ tsp. fresh Ginger paste
  • ¼ tsp. Red Chilli pwd.
  • A pinch of Sugar (optional)
  • A pinch of Chaat Masala (optional)
  • 1 tsp. Garam Masala pwd.
  • ¼ tsp. roasted Cumin pwd. (Jeera pwd.)
  • A handful of freshly chopped coriander
  • 1 tbsp. fresh Lime Juice
  • Salt to taste
  • Oil for pan frying

Procedure :
First fry the ginger-garlic paste with 2 tsps.oil on low heat for a few seconds or till the rawness disappears & then add it to the below mentioned cutlet mixture.

In a sufficiently large bowl, mix together the above mentioned ingredients. Keep aside for about 20 mins.  Shape into cutlets… round, oval, or whatever shape you desire.

To dip & roll the prepared cutlets :
Prepare the dipping solution by mixing ¼  cup water with about 2 tsps. cornflour in a bowl. Keep stirring the mixture from time to time. .

Prepare the dry rolling mixture by mixing together ½ cup of bread crumbs with a tsp. cornflour & about 3 tsps of sesame seeds.

First, lightly & very briefly dip each cutlet in the prepared cornflour mixture & then roll

in the dry mixture; make sure you cover all sides & the sesame seeds should coat the cutlet.

Prepare all cutlets in this way & place on a plate or tray.

Chill the cutlets in the fridge for about 20 mins.

Pan fry the cutlets on a non stick pan till lightly crisp & brown.

Place on a serving tray lined with absorbent tissue paper.

Serve fresh & piping hot with your favorite chutney or sauce/ketchup or dipping sauce.

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