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Beetroot cutlets

Author
Cookinero 21 Apr 2025
4500
Beetroot cutlets

If you have previously used beets to make borscht, vinaigrette or herring under a fur coat, then we have good news: you are about to try a fundamentally new dish based on this healthy product - beetroot cutlets with a crispy crust.

How to cook Beetroot cutlets

Step 1

Beetroot cutlets

Combine grated beetroot with cottage cheese and egg. Mix until smooth. Add flour and salt to the beetroot-cottage cheese mixture and mix again.

Step 2

Beetroot cutlets

Form cutlets from the resulting mass and fry them in a frying pan with heated vegetable oil until crispy. Then cover the frying pan with a lid and simmer over low heat for 10 minutes until done.

Step 3

Beetroot cutlets

Serve the beetroot cutlets hot.

Beetroot cutlets - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace cottage cheese with ricotta, feta, or mashed tofu for a similar texture. Adjust salt if using feta.
Swap all-purpose flour with gluten-free flour, chickpea flour, or almond flour for binding.
Yes! Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until crispy and cooked through.
Store in an airtight container for up to 3 days. Reheat in a pan or oven for best texture.
Yes, freeze uncooked cutlets on a tray, then transfer to a bag for up to 1 month. Thaw before frying or baking.
Pair with yogurt dip, mint chutney, or a fresh salad. They also work well in burger buns!
Replace egg with 1 tbsp flaxseed meal + 3 tbsp water, and use tofu instead of cottage cheese.
The mixture may be too wet. Add more flour or chill the shaped cutlets for 15 minutes before frying.
Yes, but drain and pat dry grated canned beetroot thoroughly to avoid excess moisture.

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