In a pressure cooker or pan ,boil the potatoes with some salt and water for 3-4 whistles on medium flame.Once done grate or mash the potatoes.
Peel and grate the beetroot and squeeze out the excess juice.Note: i have not boiled the beets here.
Take a mixing bowl. Combine all the ingredients and mix well.Instead of breadcrumbs you can also add corn flour or rice flour or rava(sooji) as binding agent.Add more bread crumbs if mixture is moist.(DO NOT ADD WATER).
Grease your palm with a teaspoon of oil so that mixture does not stick.Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.Use same process for remaining mixture and make more cutlets.
Place a sheet of parchment or lightly oiled aluminium foil in the basket/tray.Now place the cutlets into a single layer.
Using the display panel, select AIRFRY, then adjust the temperature to 375°F (190°C) and set the time to 12 minutes, then touch START.So preheating starts for 3 minutes.When the display indicates “Add Food” insert the cooking tray in the center position.
When the display indicates “Turn Food” carefully flip the cutlets/tikkis.
Once beetroot cutlets/tikkis are crispy and golden brown ,take them on to the plate and serve hot with ketchup or green chutney.
OR You can also deep fry or shallow fry these tikki’s .Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.