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Beet Cutlets

Beet Cutlets

Beet Cutlets

Beet Cutlets


4 Potatoes, cooked and mashed

2 Beets, partially cooked, grated and liquid squeezed out

1 cup Green peas, steamed

1 cup Carrots, finely chopped

1 Jalapeno, deseeded and finely chopped

1/4 cup fresh Cilantro, chopped

1 tbsp Cumin powder

1 tsp Paprika

1 tbsp Salt

1 tbsp Arrowroot starch

1 tsp Arrowroot starch, dissolved in 1 tbsp water to create a slurry for dipping

1-1.5 cups Almond flour, for coating (add a tsp of mixed herbs for additional flavor)


Combine all ingredients (except the last 2 in the list above) and mix well.

Form into patties; whatever shape you like (I like shaping them into hearts) and refrigerate for at least half an hour. Refrigerating is essential to avoid the patties from breaking.

Have 2 containers ready: one with the arrowroot slurry and the other with the almond flour.

Heat oil in a pan. Dip the patties in arrowroot slurry, then coat in almond flour and transfer to the heated pan.

Fry it on medium heat for 3-4 mins on each side until golden brown and then remove on an absorbent paper towel.

Serve hot with Green chutney and ketchup, use as burger patties wrapped in lettuce or just add it on a plate.

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