Here is how to make heart shaped beetroot cutlet recipe or beetroot patties at home. I had made these Beetroot cutlets a while back and thought why not make these for this year’s Valentine’s day as I love spicy food over sweet any day.
Going with the valentines theme, made these heart-shaped cutlets but you could make these the shape (round, oval) you like. They are really pretty and delicious and the kids love it too so perfect for lunch box too! Here are some other savory snacks that we love - Kothimbir Vadi, Vegetable Puff Recipe, and Sabudana Vada Recipe.
These Beet Cutlets are
vegan and super delicious beautiful red beet color crispy on the outside, soft inside easy to make can be fried, baked, or air fried. can be made ahead of time store well, freezer-friendly
Beetroot cutlets are these delicious crispy patties made of beetroot, potatoes and flavored with spices. These are covered with a bread coating before being fried or baked. There are many ways and styles for making cutlets or patties. For this recipe, I prefer to make these as cutlets (breaded) rather than tikki (non-breaded) as I like the combination of a crispy crust and soft filling. You can also make them without bread or use rava semolina instead to coat. You can either deep fry these cutlets or shallow fry (pan fry) or even better bake them or air-fry them.
Recipe Ingredients
Beetroot - I prefer to boil my beets for this recipe. You can also grate them raw and use them. Also, I get beetroot with its leaves so I’ve added them which really added to the taste and color but if you can’t find these, skip them. Potatoes - Use boiled potatoes and either grate or mash them. Potatoes gives volume and helps bind the beetroot together. Aromatics -fresh ginger garlic add good flavor, red onions add a nice crunch and green chilies some heat. You can skip the garlic but highly recommend adding ginger. Spices - The spices flavor the sweet beetroot patties. I’ve used red chili powder, coriander powder, cumin powder, black pepper powder, chaat masala, amchur (dry mango powder), and salt Breadcrumbs - I’ve used regular bread crumbs to bind the tikki mixture. You can also use 1-2 slices of bread or cornstarch instead. For coating the tikki I’ve used plain and panko breadcrumbs to coat them. You can also use rava (semolina) instead. For coating - I’ve used some all-purpose flour, cornflour, salt for wet mixture and, breadcrumbs, dry parsley leaves, and salt for the dry mixture.
Step by Step Method
You can boil the potatoes and beetroot in a pot filled with water until the veggies are fork-tender or regular pressure cooker for up to 2-3 whistles on medium or in an Instant Pot (my preferred way). Please refer to the recipe card below for Instant pot instructions.
To make the cutlet mixture
In a mixing bowl add the grated potato and beetroot along with ginger, garlic (optional), onions, green chilies, coriander leaves, spices (dry mango powder, chaat masala, coriander powder, red chili powder, cumin powder, salt, and pepper), beetroot leaves (optional) and bread crumbs. Using a spoon or hand(preferred), mix it well and form a ball.
To shape the patties
Line a baking sheet with some parchment paper and keep it aside. For regular oval or round shaped cutlets - you can simply shape it by hand. Apply some oil to your palms before shaping and roll round and flatten slightly. For heart shaped cutlets . On a cutting board or clean surface place a parchment paper. Spray it with some cooking oil. 5- Place the Beetroot dough on this paper and place a plastic wrap over it. 6 - Using a rolling pin, roll it into ¼ inch thickness or to the desired thickness but don’t make them too thick. 7 - Use a heart-shaped cutter (or any shape of choice) to cut and make heart shaped patties 8 - Place the patties onto the lined baking tray. Continue cutting the cutlets till there is no more space left to cut another cutlet. Gather the remaining dough, form a ball and repeat the process (roll and cut) until you are left with a very small portion of dough that you can shape into a ball. Refrigerate these cutlet patties for 1 hour or so or freeze for 30mins.
To bread the cutlet
Prepare the wet and dry coating for the cutlet. 9 - In a bowl add all the ingredients (all purpose flour, cornstarch and salt) for the wet mixture. 10 - Use water as required to make a smooth flowing batter (not to thick nor thin). 11 and 12 - In another bowl add all the ingredients (plain and panko breadcrumbs, salt, and dry parsley flakes) for the dry mixture. Mix well and keep aside. 13 - Take the cutlets out of the refrigerator or freezer. Dip cutlet (one at a time) in the wet mixture. Shake off any excess batter. 14 and 15 - Transfer to the dry mixture bowl. Coat one side, flip and coat the other side. 16 - Place back on the lined tray freeze for 30 mins to set if you have the time or fry or bake them. Use one hand for handling the wet mixture contents and the other for the dry as otherwise, the dry mixture will become very clumpy.
To fry the cutlets
17 - Take the cutlets out of the refrigerator or freezer. 18 - To fry these, heat sufficient oil in a wok (kadhai) or pan on medium heat and once hot, add the cutlets one or two at a time. Do not overcrowd. 19 - Fry until golden brown and keep flipping (gently) in between. 20 - Drain and remove on tissue paper to absorb excess oil. Crispy and vegan Beetroot Cutlets are ready!! You can also shallow fry these cutlets, bake or air fry them (see the recipe card below for details)
Serving suggestions
Serve these beetroot cutlets hot as snacks or appetizers or for breakfast with some Green chutney and/or tomato ketchup. Alternately you can also use these as a filling for your burgers, sandwiches, wraps as well as in your salads. They make a great meal for kids lunchbox too!
Recipe Tips
For Cutlet mixture: If you feel the patties are crumbling or feel moist, add more bread crumbs and or potatoes or cornstarch. The bread crumbs help soak the moisture and bind. Alternately use rice flour or cornstarch (cornflour) to bind the mixture.
Shaping: You can make these cutlets in any shape not necessarily heart. The easiest and quickest way would be to roll them around and flatten them slightly like regular tikkis.
Refrigerating or freezing the cutlets: before breading (coating) and frying is optional but recommended since it helps set the cutlets thus prevents them from crumbling.
Coating: While coating the wet and dry mixture, use one hand for handling the wet mixture and the other for the dry as otherwise, the dry mixture will become very clumpy.
Frying: Do not overcrowd the pan while frying. Test one cutlet first to see if it’s breaking in the oil. If it is, add some more breadcrumbs or cornstarch to it and try again.
Frequently asked questions
More Valentines Day recipes
Chocolate Drizzled PopcornRed Velvet BrowniesRed Velvet CupcakesChocolate Covered StrawberriesBeet and Carrot Mac and Cheese
Hope you enjoy this Heart Shaped Beetroot Cutlets as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
