Vegetable Cutlet
This delicious vegetable cutlet (vegetable tikki) is vegan, gluten-free, and an easy snack to make even on a weekday! You could enjoy this beetroot cutlet on its own or use it as a patty to make a yummy veggie burger!
Servings Prep Time
6pieces 20minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
6pieces 20minutes
Cook Time Passive Time
10minutes 10minutes
  1. Dice the potatoes and cook them covered in water by simmering.
  2. Once they are cooked, switch off the flame. Drain the water, and mash them until you get them lump-free.
  3. Finely* chop the onions, beets, carrots, and the green chilli.
  4. Heat some oil in a pan and saute the onions.
  5. When they start turning golden brown, add the finely chopped green chillies and mix well.
  6. Cook for a minute, and add the finely chopped carrots and beetroots.
  7. Mix well, cover with a lid and cook for 5-7 minutes on a medium flame. The trapped steam will fasten the cooking.
  8. Open the lid and lower the flame. Add chilli powder, turmeric powder, and salt, and mix well.
  9. Continue cooking while stirring occasionally. You should cook till there is no water content left in the pan**.
  10. Now transfer the beet-carrot mix to the pot with the mashed potato.
  11. Mix well to get all the ingredients*** evenly distributed.
  12. Divide the mix into 6 equal parts. Roll them into balls and flatten into patties (tikkis).
  13. Heat some oil in the pan.
  14. Roll the patty in breadcrumbs to get an even coating.
  15. Slowly place the patty in the pan, and fry on a medium flame. You can cook 2 or 3 patties at a time.
  16. Turn them over to get a nice, crispy brown texture on both sides. Take them off the pan, and drain off any excess oil with kitchen towels.
  17. Alternatively, you could deep fry them in oil. I prefer shallow-frying. In fact, not much frying is required as all the ingredients are cooked even before we assemble them to patties.
  18. Serve hot with some ketchup and other dipping sauces. Or make a burger – patty, a thin slice of tomato, onion and some ketchup! Delicious!
Recipe Notes

*The “finely chopping” part is required for the beets and carrots to cook properly. Finer the better!

**It is IMPORTANT to cook till all the water disappear. If you leave water in the mix, the patties are not going to hold together.

***My golden rule is to have 1 cup of mashed potato for 1 1/2 cups of cooked beet-carrot. That is the best balance of flavours while retaining the shape.

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