Crispy Carrot-Beetroot Cutlet: Is your child fussy about eating vegetables? Make Sanjeev Kapoor’s easy recipe.

by

Carrot Beetroot Cutlet Recipe: figuring out what to pack in your child’s lunch box each day can be a daunting task for every parent. Especially if your child is fussy about eating vegetables. Chef Sanjeev Kapoor’s Carrot Beetroot Cutlet recipe is a great option.

Carrots and beets are combined with potatoes, breadcrumbs, and spices to create delicious cutlets. This recipe is quick to prepare and makes an easy vegetarian snack for school lunches.

Ingredients for Carrot Beetroot Cutlets

  • 1 small carrot, peeled and grated
  • 1 small beetroot, grated
  • 2 medium sized boiled potatoes
  • 2-3 tbsp coriander leaves
  • 2-3 green chillies, finely chopped
  • ½ tsp garam masala
  • ½ tsp red chilli powder
  • Salt to taste
  • ½ cup fresh breadcrumbs
  • Oil, for greasing and shallow frying
  • Tomato ketchup and masala makhana, for serving

How to make Carrot Beetroot Cutlets?

  • Prepare the potatoes

First of all, grate or mash the boiled potatoes well in a big bowl.

  • Mix vegetables and spices

Now add the grated carrots and beets. Then add the coriander leaves, green chilies, garam masala, red chili powder, and salt and mix well.

  • Add breadcrumbs

Add fresh breadcrumbs to the mixture and mix well. The breadcrumbs will help bind the mixture and make it easier to shape the cutlets.

  • Shape into cutlets

Apply a little oil to your hands and divide the mixture into equal portions. First, shape them into balls and then lightly press them into cutlets.

  • Shallow fry

Heat some oil in a non-stick pan and shallow fry the cutlets till they turn golden and crispy from both the sides.

  • Pack in tiffin

Serve the cutlets hot with tomato ketchup. Sanjeev Kapoor’s recipe also suggests serving masala makhana with it.

  • Why is it a good option for children’s tiffin?

Adding vegetables like carrots and beets to cutlets can offer a different way to eat them for children who are fussy about eating vegetables directly. However, making it “healthy” for a child doesn’t mean every child will like it equally—the amount of spices can be adjusted according to the child’s age and preferences.

Leave a Comment