Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

This week's winning recipe from the Thursday magazine!

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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