BEETROOT-POTATO CUTLET

Ingredients

beetroot   1  peeled, diced and cooked until soft & mashed

potatoes    2 boiled, peeled  & mashed

cheese   1/2 cup grated

gram flour  1 tbsp

cashew nuts or almonds   1/4 cup powdered

black pepper powder   1/4 tsp

chopped coriander leaves a small bunch

salt to taste

chilli pdr.  1 tsp or to taste

oil to shallow-frying 

METHOD

Mash and mix all the ingredients well using a potato masher or with your hands, except oil. Shape this mixture into lemon size balls and flatten them a little between your palms.

Heat oil in a skillet on medium heat; shallow fry the cutlets until golden brown and crisp on both sides.

Serve hot with any  sauce, chutney or a yogurt dip.

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