Beetroot-Potato Cutlets

A special recipe for those of you (like me) who like to complicate life time to time by making stuffed, deep fried items that require around 5 or 6 different pots and bowls….  Or simply, for those of you who have some beetroot in the fridge an don’t quite know what to do with it.


Actually, this is a very tasty and also aesthetic recipe, great for serving to guests.  The ingredients are enough for for around 15 cutlets.



-4 medium- large potatoes.  (The red-skinned variety works well, but any will do.)

-1 – 2 large spoons corn starch (maizena). (You could also try with white flour).

-1 1/2 teaspoons salt



  1. Boil the potatoes until soft.  (In a pressure cooker will be faster)
  2. Remove the skins and leave to cool a little.
  3. Smash the potatoes into a smooth puree, then mix together with the salt and corn cornstartch.  It should be really smooth a well mixed!  Leave aside ready for next step.



-1 medium sized beetroot, finely grated.

-1 small carrot, chopped very finely

– 1/3 cup frozen green peas, or frozen green beans, chopped finely.  (Of course, you can also use fresh ones, but make sure they get well cooked).

-3/4 teaspoon black cumin seeds(nigella, kalonji).

-3/4 teaspoon cumin seeds

-1 teaspoon ground roasted coriander seeds

-pinch of hing

-1 green chilli, finely chopped

-1 teaspoon grated fresh ginger

-1 teaspoon white poppy seeds (optional)

-1 teaspoon sesame seeds (optional)

-Salt to taste

-2 teaspoons oil

-oil for frying

-semolina for rolling



  1.  Heat the oil and add the chilli, then the cumin and black cumin seeds, until they start to pop.  Add the sesame and poppy seeds, and the hing.  Then add the chopped vegetables and fry for 2 minutes.  Add the grated ginger, beetroot, salt, and corander powder.  Cook on low heat until all ingredients are soft.  Leave to cool a little.
  2. Take a piece of the potato dough, and roll into a smooth ball.  Flatten the ball in the palm of you hand (it should be oval shaped).  Place a small about of filling into the centre, and then close the potato ball.  Roll lightly in your hands to make it smooth, and then roll in the semolina.  Repeat with all mixture.
  3. Heat the oil for frying, and fry all cutlets until slightly golden.  Allow to cool a little before eating.  They will golden and crunchy on the outside, then white and fluffly, and then, finally, the bright pink and spicy centre!




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