Beetroot Cutlets | Vegan Beetroot Patties are packed with veggies, mild spices, textures and a lot of flavor. These patties taste great on their own or paired with any dip or they can even be used for making burgers/ wraps, etc. They make for the perfect party snacks too as they look so pretty! 

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties are one of the easiest ways to incorporate a lot of veggies in your meals. We personally like them the most because they are not too spicy. We do love our spicy food but patties like these need to be mild else you can’t taste the freshness of the herbs and veggies. If you prefer them to be more spicy, please feel free to add some more chilies or paprika.

Beetroot Cutlets | Vegan Beetroot Patties can be made with a mélange of veggies of your choice and availability. These days, owing to the lockdown I am unable to get too many veggies around but I had enough to make these patties easily. You can add any veggies of your choice and these patties will taste great!

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties have an almost meaty texture and the no doubt, the color too. The beets do render the most glorious color here and I simply love how bright these patties look. I’ve been making these for years and I have never changed a thing about them. I stick to my recipe and prefer them just as they are. They are naturally vegan without having to change any ingredient to make them vegan. Although you can make the gluten free if you coat them with something apart from regular bread crumbs.

Few other quick vegan recipes that you may wish try,

Vegan Mayonnaise Sandwich
Vegan Canapés
Vegan Rainbow Rice Paper Rolls

I do add one special spice mix to this patty mixture. I will share the recipe here real quick before we move on to the recipe for the patties.

Dry roast the following ingredients for 2-3 minutes in a dry pan over low heat, cool them for a bit and grind them to a fine powder. This spice mix can be added to pilafs, curries or stir fries, etc. This spice keeps well in an airtight container for almost over a month. 
3-4 nos.  whole black cardamom
2-3 nos. whole, dry bay leaves
9-10 nos. whole black peppercorns
1″ piece cinnamon stick

Now coming to the recipe of the Beetroot Cutlets | Vegan Beetroot Patties, these do take some prepping but they are totally worth it.

Start with boiling the potatoes, cool and peel them. Set them aside.

Grate the raw beets and set that aside as well.

Beetroot Cutlets | Vegan Beetroot Patties
Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.

Beetroot Cutlets | Vegan Beetroot Patties

In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).

Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.

Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties
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Beetroot Cutlets | Vegan Beetroot Patties

Crispy on the outside and soft on the inside, these veggies loaded patties work so well on their own as a snack or as a patty for your next vegan Burger!  

Course Appetizer, Breakfast, Brunch, Snack, starters, Tea Time
Cuisine Indian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 3 persons
Author Shreya Ashish Tiwari

Ingredients

  • 3 nos. medium sized potatoes boiled & peeled
  • 1 nos. raw beetroot grated
  • 1/2 cup mixed veggies, chopped (carrots, green peas & French beans par-boiled
  • 1/4 cup red onion finely chopped
  • 1 nos. green chili finely chopped
  • 2 tbsp coriander leaves (cilantro) roughly chopped
  • 1 tsp ground spice mix (recipe mentioned above in the post) garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder/ paprika optional
  • salt to taste
  • 1 tsp ginger garlic paste

Instructions

  1. Start with boiling the potatoes, cool and peel them. Set them aside.


  2. Grate the raw beets and set that aside as well.


  3. Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.
  4. In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).
  5. Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.
  6. Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.
  7. I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.


  8. Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Recipe Notes

Skip the breadcrumbs for a Gluten free version.

Add the spices according to your preference and tolerance levels.

These patties can be frozen for up to 3-4 days. They may last longer but I have never tried keeping them beyond 3 days. 

Love,
Shreya

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