These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste!
This easy recipe shows you how to make crunchy delicious beetroot tikki that are low in calories and use up limited oil.
Peel and grate the beetroot. Squeeze out the liquid. There would be a lot!
Step 1: Prepare beetroot
To the beetroot, add boiled and mashed potatoes, coriander leaves, spring onions, lemon zest, grated ginger and garlic.
Step 2: Make beetroot mixture
Add chopped green chili, cashews, and ground spices: coriander, cumin and chili powder, garam masala, and chaat masala to the beetroot mixture.
Add a spoon of warm oil to the beetroot mixture. Mix well and divide the mixture into 12 to 14 balls. Shape them into patties.
Step 3: Shape into patties
Make a thick paste with equal amounts of flour and water. Brush the patties on both sides with the paste. Pro tip: If you're not vegan, use a beaten egg instead. It hold the shape better.
Step 4: Brush
Take breadcrumbs in a small bowl. Place each patty in the bowl and coat it entirely with the crumbs.
Step 5: Coat with crumbs
Place the crumbed beetroot cutlets (apart from each other) on a baking tray or sheet pan. Spray oil to cover the surfaces of the patties. Flip them and repeat.
Step 6: Spray oil
Bake the patties in the oven for 20 minutes. Flip them and bake for another 20 to 25 minutes until they are browned to your satisfaction.
Step 7: Bake beetroot cutlets
Enjoy your delicious Beetroot Cutlets! Get the recipe by clicking the button below:
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