Vegetable Cutlets With Green Chutney

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“This week's winning recipe from the Thursday magazine!”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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