Ingredients
-
- French beans blanched and finely chopped 8-10
- Green peas blanched and crushed 1/2 cup
- Medium beetroot peeled and gratMed 1
- Medium potatoes boiled and peeled 4
- Oil 1 tablespo to shallow fry
- Cumin seeds 1/2 to taste
- Ginger finely chopped 1 teaspoon
- Green chillies finely chopped 1 teaspoon
- Medium onion finely chopped 1
- Salt to taste
- Red chilli powder 1 teaspoon
- Lemon juice 1 tablespoon
- Fresh coriander leaves finely chopped 1 tablespoon
- Dried breadcrumbs for coating
- Lemon wedge for garnish
- Fresh mint sprig for garnish
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
Step 2
Add ginger, green chillies and onion, mix and sauté till onions turn translucent.
Step 3
Add French beans, green peas, beetroot, salt and chilli powder, mix well and cook for 2-3 minutes.
Step 4
Put potatoes in a bowl. Add salt and mash well. Add cooked vegetables, lemon juice and coriander leaves and mix well.
Step 5
Divide the mixture into equal portions, shape them into balls and coat with breadcrumbs.
Step 6
Take some dried breadcrumbs on a plate, keep a heart shaped cookie cutter over them, place a potato mixture ball in it and press to make heart shaped cutlet. Coat once again with breadcrumbs.
Step 7
Heat some oil on a non-stick tawa. Place cutlets on it and shallow-fry, turning sides, till golden brown and evenly cooked on both sides.
Step 8
Arrange them on serving platter, garnish with lemon wedge and mint sprig and serve hot.