Beet and Potato Cutlets

I got the idea of combining beets and potatoes from one of Tarla Dalal’s recipes. She uses them to make koftas for curry. But I’m not a big fan of the koftas, and the idea of cutlets sounded real good to me. So here’s my version, which was super tasty.

You need: 1 cup grated beets (beetroot); 1 cup boiled and mashed potatoes; 1 cup breadcrumbs; 1 tsp ginger-garlic paste; 1/2 tsp red chili powder (cayenne); 1/2 tsp garam masala; 1 Hungarian hot wax pepper or other mild pepper (optional); salt to taste (about 3/4 of a tsp is what I would do); 1/2 cup yogurt or sour cream; 1 tbsp chopped dill.

How to:

  1. Preheat the oven to 350 F.
  2. Mix all the ingredients except the breadcrumbs in a bowl.
  3. Add enough breadcrumbs to give it enough texture that you can form it into patties (cutlets). You might have to add a little bit at a time, mix it all together, and try to form a cutlet.
  4. How to make a cutlet: pull up a little of the mixture in your hands. Say, about the size of a table-tennis ball. Roll it into a ball. Flatten it gently with your hands until it is about 1/2″ to 3/4″ thick.
  5. If you cannot do this, follow these instructions: If the mash is too sticky, add a little more breadcrumbs and try again. If the mash is too dry (the cutlets have cracks) add some water, a very little bit at a time, and try again. You could also just use a burger press, if you have one.
  6. Once you make your cutlets, place them on a greased oven-proof cookie sheet or in an oven-proof baking dish, and bake for 20 minutes, or until the outside of the cutlets forms a firm crust. Flip them over halfway through (at about 10 minutes).
  7. Mix the dill with the yogurt or sour cream and top the cutlets with it.

We froze these in ziploc bags for about a couple of weeks, and they were fine.