Name: Beetroot cutlet recipe by Kashish Hinduja at BetterButter
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 3
Ingredients: 1 big leftover boiled beetroot; 2 medium boiled potatoes; 2 green chillies; Half inch grated ginger; 1 tbsp finely chopped coriander and Mint leaves each; Salt to taste; 1 tsp amchur powder; 1 small onion finely chopped; 2 tbsp coarsely ground peanuts; 1tbsp Maida; 1 cup instant oats.

Ingredients Serving: 3

1 big leftover boiled beetroot
2 medium boiled potatoes
2 green chillies
Half inch grated ginger
1 tbsp finely chopped coriander and Mint leaves each
Salt to taste
1 tsp amchur powder
1 small onion finely chopped
2 tbsp coarsely ground peanuts
1tbsp Maida
1 cup instant oats.

Instructions

First grate the boiled beetroot and add pinch of salt. Mix well and keep aside.
Then peel the boiled potatoes and mash it well
Add finely chopped onion, green chillies, ginger, mint and coriander leaves, peanuts. Mix well
Add salt and Amchur powder.
Remove juice of grated beetroot and add grated beetroot in the potato mixture.
Mix well everything. Keep aside.
Take 1 cup of instant oats and grind it into fine powder. Remove and keep aside
Mix Maida in little water and keep aside.
Now make small cutlets from the potato and beetroot mixture. Then dip it in Maida mixture and then into oats powder.
Keep all cutlets ready in this way and put it in the fridge for at least 30 minutes
Then it will become crisp after frying. Crisp from outside and soft from inside
Remove from the fridge after 30 minutes and deep fry in hot oil.
Serve hot with tomato sauce and green chutney.

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