*Remove the crust (optional) from the bread slices, tear them up and run in your blender jar a couple of times till they look like crumbs. You just want to break up the bread so it mixes well. Day old bread is best.

Put the mashed/ grated beetroot, mashed potatoes, peas, the breadcrumbs and the cornstarch in a bowl, and using your fingers, mix them up together till well blended and the texture of dough. The mixture should be slightly moist but not wet.

In a pan, heat the 1 tsp oil and add the onions and the ginger-garlic paste and sautxe9 till the onions become soft and golden brown. Add the turmeric, coriander, cumin and chilli powers and the garam masala and stir everything for about 30 seconds to a minute. Let it cool. Then add it to the mashed mixture and knead with your fingers to mix well.

Divide the mash into 15 or 16 equal portions. Roll each portion into a smooth ball, flatten and shape as you wish. Each Cutlet should be about 1/2" thick. Refrigerate the Cutlets for about half an hour. You can also refrigerate the Cutlets at this point for up to 6 to 8 hours and then fry them just before serving.

Heat the oil in a frying pan (the oil should be about 1/2" deep in pan) till it is quite hot but not smoking. Dredge each Cutlet in the semolina and carefully slide it into the oil. You can pan fry 4 to 5 Cutlets at a time.

Let them cook until theyu2019re a golden brown, then turn them over gently and cook on the other side as well till golden brown and crisp.

Let them drain on paper towels. Serve them warm with tomato ketchup. You can also serve these Cutlets with slaw or a salad or as patties in Vegetable Burgers.