Sprouts Cutlet

Prepreparation

Soak and sprout 1.75 tbsp whole moong. Keep aside

Soak 1.75 tbsp chana dal & grind it to a paste. Keep aside.

Boil peas and keep aside.

For Cutlet

In a bowl, add 2 tbsp boiled mashed potato, sprouted moong, chana dal mixture, 2 tsp suji, 1 tsp chopped french beans, 1 tsp boiled peas, 1 tsp chopped carrot, 1/2 tsp dhania powder, 1/8 tsp salt, and 1/2 tsp ginger garlic paste and mix everything well.

Give it a Nestle Twist by adding white sesame seeds.

Divide the mixture into equal parts and shape these into round cutlets

Heat a pan, shallow fry the cutlets with oil until crispy and golden brown.

Serve with mint chutney.