Mixed Vegetable And Beet Cutlet
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.
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.
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