Vegetable Cutlet

Vegetable Cutlet

Ingredients

1.       3 medium sized beetroots

2.       1 large potato

3.       1 large carrot

4.       5-6 green beans

5.       5-6 garlic cloves

6.       2 bread slices

7.       2 tablespoons coriander

8.       2 teaspoons coriander powder

9.       2 teaspoons cumin powder

10.   1 teaspoon chaat masala

11.   1 teaspoon red chilli powder

12.   Salt

13.   Oil

Cooking Instructions

Boil the beetroots and potato for 20-25 minutes. Let the beetroots and potato cool. Then peel the vegetables and grate.

To the grated beet and potato add grated carrot, finely chopped garlic and beans.

Add coriander powder, cumin powder, chaat masala, red chilli powder and salt to the vegetables.

Use 2 bread slices to make breadcrumbs.

Add 2 tablespoons of breadcrumbs to the vegetable mix and bring all the ingredients together using your hands.

Divide the vegetable mix in equal balls and make round cutlets (about ½ inch thick).

Coat the cutlet with breadcrumbs and refrigerate for 30 minutes.

In a non-stick pan heat 2 tablespoons of oil add the cutlets and cook for 5 minutes on each side.

Serve with ketchup, green chutney and chopped onions.