Name: Baked Root Vegetable Cutlet recipe by Priyanjali Joardar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Beetroot, 1 small; Carrot, 1 medium; Sweet potato, 1 Medium; Potato, 1 large; Capsicum, 1 small; Black chickpeas, boiled and mashed 1/2 cup; Coriander leaves, chopped, 1/3 cup; Oats 1 cup; Cumin powder 1/2 teaspoon; Chat masala 1 Teaspoon; Ginger, 1 inch; Onion, 1 medium; Lime juice 1 tablespoon; Salt to taste; Oil for brushing; For tempering:; Mustard seeds 1 teaspoon; Curry leaves 1 spring

ABOUT Baked Root Vegetable Cutlet RECIPE

Here I've used combination of root vegetable beet root, carrots, sweet potatoes and potatoes combined with oats for a healthy and tasty snack. Perfect for weight watchers and toddlers

Ingredients Serving: 4

Beetroot, 1 small
Carrot, 1 medium
Sweet potato, 1 Medium
Potato, 1 large
Capsicum, 1 small
Black chickpeas, boiled and mashed 1/2 cup
Coriander leaves, chopped, 1/3 cup
Oats 1 cup
Cumin powder 1/2 teaspoon
Chat masala 1 Teaspoon
Ginger, 1 inch
Onion, 1 medium
Lime juice 1 tablespoon
Salt to taste
Oil for brushing
For tempering:
Mustard seeds 1 teaspoon
Curry leaves 1 spring

Instructions

Boil the potato, beet root, carrot and sweet potato on high for two whistles. No need to make them too soft.
Grate all the boiled vegetables, capsicum and ginger.
Add chopped onions, coriander leaves and mashed black chick peas.
Add roasted cumin powder, chat masala and lime juice.
Temper mustard seeds and curry leaves in a tablespoon of oil add to the vegetable mixture.
Add salt, oats and mash everything well.
If it's sticky add a little gram flour.
Shape the cutlets, place them on a greased baking tray, brush a little oil on the top.
Bake in a preheated oven at 180 degrees for 15 minutes and grill for another 15 minutes.
Serve hot with chutney of your choice.

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