Mixed Vegetable And Beet Cutlet

Ingredients

• 5 medium potatoes, boiled, peeled and mashed
• 5 French beans, blanched and chopped
• 1 small green capsicum, finely chopped
• 1 medium carrot, grated
• 2 tablespoons green peas, boiled and mashed
• 1 small beetroot, grated
• Salt to taste
• 2 teaspoons ginger-green chilli paste
• ¼ cup cornflour
• ¼ cup chopped fresh coriander leaves
• 2 tablespoons lemon juice
• 2 teaspoons chaat masala
• Nutralite for shallow-frying
• ½ cup breadcrumbs

Method

• Put the potatoes in a bowl. Add the French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, coriander leaves, lemon juice and chaat masala and mix well.
• Divide the mixture into eight equal portions and shape them into balls. Flatten the balls slightly.
• Heat some Nutralite on a non-stick tawa.
• Coat the cutlets in breadcrumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden brown. Drain on absorbent paper.
• Serve hot with tomato ketchup or mint chutney.