Mixed Vegetable and Beet Cutlet

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Celebrate Raksha Bandhan with this tasty and healthy recipe curated by Chef Sanjeev Kapoor.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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 shelled 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
  • ½ cup breadcrumbs
  • Nutralite Classic for shallow-frying

How to Make Mixed Vegetable and Beet Cutlet

  • Place the mashed potatoes in a deep 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 equal portions and shape them into balls. Flatten the balls slightly.
  • Heat a non-stick tawa, add 2 teaspoons Nutralite Classic for shallow-frying.
  • Roll 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.
  • Drain on absorbent paper. Serve hot.