Vegetable Cutlets with Green Chutney

Name: Vegetable Cutlets with Green Chutney
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 medium potatoes; 1 small carrot; 50 g green peas; 1 small beetroot; 2 tsp red chili powder; 1 medium onion; 2 slice bread; 0.5 tsp garam masala powder; 0.5 cup breadcrumbs; 0.333 cup coriander leaves; 2 garlic cloves; lime juice; salt; 4 tbsp grated coconut; 2 green chilies; 2 garlic cloves; salt; coriander leaves

A South Asian chutney of potatoes, carrot and green peas, seasoned with chilli and garam masala and cooked in a pan.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 40 min · Cook 40 min · 80 min total
Difficulty: medium

1
Peel the potatoes. Mash finely. Add greenpeas and beetroot. Dip the bread slices in water for a few seconds.
2
Remove. Press softly to drain water. Mix with the potato mixture. Add all the spices and salt.
3
Add onion, coriander leaves and lime juice; mix. Make small sized balls of this mixture. Press them and give them an oval shape.
4
Roll the cutlets in breadcrumbs. Shallow fry in hot oil. Meanwhile, prepare the chutney by grinding all the ingredients together in a grinder/blender.
5
Serve cutlets with green chutney and tomato ketchup.