Beet and spinach cutlet

BEET AND SPINACH CUTLETS
                                                                                                     
Beetroot is a great source of vitamins and minerals like folate, magnesium, potassium vitamin basics, riboflavin, zinc, copper and selenium. Adding spinach increases the nutritional content as it contains high amount of fiber and certain vitamins and minerals.

Main ingredients:
 

METHOD : 

• Combine beetroot, carrot, oats, and spices in a bowl and mix well. Divided into 2 equal portions.  Place the cutlet and cook it on both sides until it turns golden brown in color.
•  In a heated pan, add onions and garlic and sauté for two minutes. Add spinach, green chilies, and water. Mix them well and cook for four to five minutes. Let it cool and blend it in a blender to form a smooth texture.
•  Transfer the puree into the kadai. Add sugar half cup of water, salt, and pepper. Mix them well and cook for two to three minutes.
• Before serving, heat the gravy, add the beetroot cutlets, and serve immediately.

NUTRIONAL INFORMATION PER SERVE: