Beetroot Chicken Cutlets Recipe

Roopa Kamath

October 10, 2018

1333 Ratings

Time:Prep: 30 M|Cook: 20 M|Total: 50 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Indian

Beetroot-Chicken Cutlets Recipe 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, Yummy, isn't it?

These Beetroot Chicken Cutlets are the perfect snack for your evening tea. 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.

Serve Beetroot-Chicken Cutlets Recipe as party appetizers along with Dhaniya Pudina Chutney Recipe or Party Style Creamy Spinach Dip Made with Cheesy Garlic Mayo, may be along with Vegetarian Tandoori Kebab Recipe.

If you like this recipe, try more Cutlet Recipes which you can make for your party appetisers.

Ingredients

500 Boneless chicken

1 Potato (Aloo), boiled

1 Beetroot, boiled

Coriander (Dhania) Leaves, a handful, finely chopped

Curry leaves, a handful

2 Green Chillies, finely chopped

1-1/2 Ginger Garlic Paste

1-1/2 Cumin seeds (Jeera)

1 Garam masala powder

1 Red Chilli powder

Salt, to taste

1 Whole Black Peppercorns, pounded

Oil, to shallow fry

1 Whole Wheat Bread crumbs

Instructions for Beetroot Chicken Cutlets Recipe

To begin making Beetroot Chicken Cutlets Recipe, heat 3-4 cups water in a deep-bottomed saucepan, add salt and pepper and bring to boil.

Add the chicken and cook it for about 20 minutes or till the chicken is cooked.

Meanwhile, in a mixing bowl mash the potato until no lumps are present and grate the cooked beetroot into it.

Once chicken has cooked, drain the water and let cool. Once cooled, shred the chicken.

Mix the shredded chicken, mashed potato, grated beetroot, green chillies, ginger-garlic paste, coriander leaves, and curry leaves, jeera, chilli powder and garam masala.

Adjust the salt and mix until you get a smooth but firm dough like consistency.

Make round cutlets by making medium sized balls, and press them between your palms, and coat it with bread crumbs. Arrange on parchment paper until all the cutlets are made.

Drizzle oil in a shallow frying pan and place the cutlets on pan. Take care to place the cutlets sparsely on the pan and not to overcrowd the pan, to help them shallow fry evenly. You can shallow fry them in batches.

Flip to the other side when the bottom of cutlets is nicely crisp and browning.

Serve Beetroot Chicken Cutlets Recipe as party appetizers along with Dhaniya Pudina Chutney Recipe or Party Style Creamy Spinach Dip Made with Cheesy Garlic Mayo, may be along with Vegetarian Tandoori Kebab Recipe.

Editor's Notes:

Notes:

Make sure the potato is mashed well. Lumps will make it difficult to get a good round shaped cutlet.
The water used to boil chicken & veggies can be used to make soup or curries.
Make sure the dough mixture is dry and tight. Do not add water to the mashed mix.