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 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.