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Monday, April 25, 2016

Red Velvet Cutlet with Cream Cheese


  • 2 cups boiled & grated potatoes
  • 1 cup steamed & grated beetroot
  • 1/2 cup steamed & grated carrot
  • 1 cup bread crumbs
  • 300 gms cheese triangles / grated cheddar cheese (optional)
  • 3 tbsp plain flour mixed with 9 tbsp of water (or more)
  • 1 slice of bread
  • 1 tsp chopped green chilies
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 2 tsp red chili powder
  • 1 & 1/2 tsp roasted cumin powder
  • 2 tsp amchoor powder
  •  1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • Salt
  • Cooking oil

  • Boil potatoes with skin. Peel and grate.
  • Steam carrots and beetroot, grate and set aside.
  • Mix plain flour with water to make a thin water like consistency.
  • Keep bread crumbs and cheese ready.
  • Chop 1 green chili, finely grate ginger and garlic.
  • This cutlet can be made without cheese too.

  1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
  2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
  3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
  4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
  5. Serve hot with any sauce of your choice.

  • In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
  • If it becomes too spicy or salty then add more boiled potato.
  • Cheese stuffing is optional and can be opted out.

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