Beetroot Chicken Cutlets

Step 1: To begin making Beetroot Chicken Cutlets Recipe, heat 3-4 cups water in a deep-bottomed saucepan, add salt and pepper and bring to boil

Step 2: Add the chicken and cook it for about 20 minutes or till the chicken is cooked

Step 3: Meanwhile, in a mixing bowl mash the potato until no lumps are present and grate the cooked beetroot into it

Step 4: Once chicken has cooked, drain the water and let cool

Step 5: Once cooled, shred the chicken

Step 6: Mix the shredded chicken, mashed potato, grated beetroot, green chillies, ginger-garlic paste, coriander leaves, and curry leaves, jeera, chilli powder and garam masala

Step 7: Adjust the salt and mix until you get a smooth but firm dough like consistency

Step 8: Make round cutlets by making medium sized balls, and press them between your palms, and coat it with bread crumbs

Step 9: Arrange on parchment paper until all the cutlets are made

Step 10: Drizzle oil in a shallow frying pan and place the cutlets on pan

Step 11: Take care to place the cutlets sparsely on the pan and not to overcrowd the pan, to help them shallow fry evenly

Step 12: You can shallow fry them in batches

Step 13: Flip to the other side when the bottom of cutlets is nicely crisp and browning

Step 14: Serve Beetroot Chicken Cutlets Recipe as party appetizers along with Dhaniya Pudina Chutney Recipe or Party Style Creamy Spinach Dip Made with Cheesy Garlic Mayo, may be along with Vegetarian Tandoori Kebab Recipe