Beetroot chicken cutlets are the perfect snack for your tea. These are patties made with iron rich beetroot, chicken, herbs and spices. Beetroot Chicken Cutlet is a succulent chicken patty that is so appetizing and just to look at. Imagine a mouth- melting bite of beets, juicy chicken and potato with a hint of spice, coated in crispy breadcrumb, thats yummy. The beetroot adds a lovely colour and flavour to the cutlets making them a great starter for dinner parties. Since the recipe calls for a pre cooking of veggies and chicken before the cutlet is shaped, you can just shallow fry the cutlet with less oil instead of traditional deep fried cutlet recipe. Beetroot cutlet can be served with sweet chilli-garlic sauce or coriander-mint chutney or tartar sauce. You can even place it between buns or serve it with toast. For this Beetroot Chicken Cutlet, we have used boneless chicken , which is pressure cooked with turmeric and minced. Then it is mixed with vegetables, spices and fried. Try this perfect starter toda at your home and enjoy with family. Here you go with the detailed recipe of Beetroot Chicken Cutlet.
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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Passive Time | 50 minutes |
| Servings |
servings
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Ingredients
- Chicken(Boneless ) - 500 grams
- Potato(Big Boiled) - 1 nos
- Beetroot(Medium Grated) - 1 nos
- Onion(Medium Finely Chopped ) - 1 nos
- Ginger Garlic(Paste) - 1 1/2 Tsp
- green chilli(Finely chopped ) - 2
- Coriander leaves(Finely chopped ) - A handful
- Curry leaves(Finely chopped ) - A handful
- Cumin/Jeera powder - 11/2 Tsp
- Garam masala - 1 Tsp
- Crushed chilli - 1 Tsp
- Pepper powder - 1 Tsp
- Salt(To taste) -
- Bread crumbs - 1 Cup
- Sunflower oil(To shallow/ deep fry) -
Ingredients
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Instructions
- Mince the cooled chicken.
- Cook the potatoes and mash it well with little salt & pepper.
- Add the grated beetroot and saute well.
- Add the pepper powder, garam masala powder, jeera / cumin powder , crushed chilli and salt.
- Now add the minced chicken, mashed potatoes. Mix well and add coriander leaves and curry leaves. Check the salt & if needed. Cook in a low flame and stir till all the water has gone.
- When it cools down make cutlets by making medium sized balls, and flatten the balls to desired shapes.
- Dip them in the egg white and then in the bread crumbs.
- Heat oil in a pan and shallow / deep fry the cutlets..
- Serve with tomato ketchup or coriander mint chutney...Enoy 😎😎
- You will get 15 cutlets with this measurement.
Recipe Notes
You can explore this dish Beetroot Cutlet
You can also visit Kerala Chicken Cutlet
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5 comments
Looks yummy…will try this definitely..waiting for more recepies😋😋
Awesome..It’s yum.. Post more recipes Viji❤️❤️🌹
Nice.. yummy😋😋
Will try.
Wow awesome