Beetroot Cutlet

Ingredients

Beetroot grated � 2 nos.
Carrot grated � 1 no.
Bread crumbs powder � 6 slices
Green chilli � 2 nos.
Onion diced into small pieces � 1 no.
Coriander leaves diced � a handful
Egg � 1 or 2 no.
Olive oil � 2 tbsp
Salt to taste

Method
    

Heat oil in a pan; add onion, green chilli and saut� well. When golden, mix well and add the beetroot and carrot grated. When done, add in the bread crumbs and mix well. Once it cools down, make round balls out of the mixture and press them to give a flat, round shape to it. Coat it with egg on both sides, kept in a bowl. Again coat the cutlets with the left over bread crumbs. Heat oil in a pan and add the cutlets to get them cooked and done on both sides. Serve hot.

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