RAINBOW VEGGIES CUTLET

150gm sweet potato cut & diced 
100 Gm grated betroot
50gm grated pumpkin
1 tbspn roasted amaranth flour
1 tspn organic chilli powder
1/2 tspn coriander powder 
1 tspn Garam masala 
1 tspn Peanut chutney powder
Himalayan pink salt to taste
2 local farm eggs
1 tspn pepper
Red poha crumbs 
Local Butter for roasting

 METHOD

Steam the sweet potato cubes, Betroot And pumpkin in a steamer.  Once steamed, mash the sweet potato in a large bow.
Add amaranth flours, and spices. Mix them all together into a cutlet mix. In a separate bowl make egg mix with eggs & pepper.

Grease the cast iron pan with cow ghee. Make patties from the mix,. Dip the Pattie in egg mix and coat it wity red poha crumbs. Place them on the pan . Shallow fry it using the butter

Cook until they are roasted on both the sides.

Enjoy with home made dips, chutneys or sauces